Like pea soup, robust lentil soup is enhanced by the flavourful addition of smoked meat.
- Portion size 8 servings
Ingredients
Method
In Dutch oven, heat oil over medium heat; cook onions, stirring often, until lightly browned, about 15 minutes. Add garlic, minced coriander, bay leaf, pepper, cloves and nutmeg; cook, stirring constantly, until fragrant, about 2 minutes.
Add 8 cups (2 L) water, ham hock and lentils; bring to boil. Reduce heat and skim off foam; cover and simmer for 1 hour. Add carrots, celery and turnip; cook until ham hock is tender, about 30 minutes. Skim off fat.
Remove ham hock; remove and discard skin, fat and bone. Cut meat into bite-size pieces; return to pan. Stir in lemon juice and salt ; cook until heated through, adding more water if soup is too thick. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Garnish with coriander sprigs.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 285 mg
- Protein 19 g
- Calories 234.0
- Total fat 5 g
- Cholesterol 22 mg
- Saturated fat 1 g
- Total carbohydrate 30 g
%RDI
- Iron 31.0
- Folate 93.0
- Calcium 6.0
- Vitamin A 69.0
- Vitamin C 20.0
