Big Daddy's     Cooking with Attitude

Thai Chile



Lentil Soup with Chipotle and Ham

This soup is hearty and filled with robust flavors.  The chipotle adds a little heat but the flavor truly sets this apart from traditional lentil soups.  Ole!

1 teaspoon    olive or vegetable oil
˝ pound    dried lentils
4 cups    chicken or vegetable broth
2 cups    water
1 medium    onion, diced
2 cloves    garlic, minced
2 large    russet potatoes, cubed (~˝ inch)
1 whole    ham hock, preferably smoked
2 cups    diced ham
1 tablespoon    dried, crushed chipotle
1 tablespoon    dried, crushed oregano
1 large    bay leaf
S&P to taste

Heat the oil in a soup pot large enough to hold all the ingredients.  Add the garlic and cook until aromatic, about one minute.  Add the onion and sauté until softened, about 8 minutes.

Add the broth, water, ham hock, seasonings and lentils.  Cook until the lentils just begin to soften, about ˝ hour.  When the lentils begin to soften add the potatoes and continue to cook until the potatoes are fork tender.  About 20 minutes or so.

When the potatoes are done remove the ham hock and bay leaf and, using a potato masher, mash just enough of the lentils and potatoes that the broth becomes thickened.  Add the ham, adjust the salt and pepper, and allow the ham to heat through.


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