Lentil Soup with Chipotle and Ham

Big Daddy's Kitchen

Big Daddy's Cooking with Attitude

Thai Chile

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Lentil Soup with Chipotle and Ham

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

Ingredients

1 teaspoon	olive or vegetable oil
½ pound	dried brown lentils (see notes)
4 cups	chicken or vegetable broth
2 cups	water
1 medium	onion, diced
2 cloves	garlic, minced
2 large	russet potatoes, cubed (~½ 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 onion and sauté until softened, about 8 to 10 minutes. Add the garlic and cook until aromatic, about one minute.

Add the broth, water, ham hock, seasonings and lentils. Cook until the lentils just begin to soften, about ½ 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.

Notes:

One half pound of dried lentils equals 1.1 cups.