Spicy Lentil Soup

Method6 steps · about 1 hr 10 min

1. 1

   Step 1: Heat all the olive oil (2 tablespoons) in a large pot or Dutch oven over medium-high heat. Add all the chopped onion (1) and minced garlic. Cook about 2 minutes, stirring, until the garlic is fragrant and the onion begins to soften.

   Soften onion and make garlic fragrant · 2 minUses 2 tablespoons olive oil · 1 large onion, chopped · 2 garlic cloves, minced

2. 2

   Step 2: Add all the chopped carrots (2) and celery with the measured ½ teaspoon kosher salt to the sautéed onion and garlic. Cook about 8 minutes, stirring, until the vegetables have softened.

   Soften carrots and celery in the sautéed base · 8 minUses Complete sautéed onion and garlic with their olive oil · 2 large carrots, chopped · 2 large celery stalks, chopped · ½ teaspoon kosher salt for the vegetables

3. 3

   Step 3: Add all 8 cups chicken broth, the rinsed dried lentils (2 cups), the complete can of diced tomatoes with its juices, chili powder (1 tablespoon), ground cumin (1 teaspoon), paprika (1 teaspoon), dried oregano (½ teaspoon), crushed red pepper, the pinch of black pepper, both bay leaves and the single cooking thyme (1 sprig) sprig. Stir, bring to a boil, cover and reduce to LOW. Simmer about 35 minutes until the lentils are fully cooked and soft; continue gently simmering if needed. Keep the already-cooked ham aside for the later step.

   Simmer until lentils are fully cooked and soft · 35 minUses Complete softened and salted vegetable base · 8 cups chicken broth · 2 cups dried lentils, rinsed and drained · 1 can (14 ounces) diced tomatoes, with their juices · 1 tablespoon chili powder · 1 teaspoon ground cumin · 1 teaspoon paprika · ½ teaspoon dried oregano

4. 4

   Step 4: Remove and discard both bay leaves and the spent thyme stem. For a thicker soup, choose one method: pulse a small part of the actual hot soup 5–6 times with an immersion blender, or transfer 1–2 cups to a stand blender, blend using its hot-liquid instructions and return the blended portion to the same pot. Keep all unblended soup in the pot. If you prefer its current texture, leave it unblended instead.

   Uses Complete cooked lentil-and-vegetable soup; optionally blend only a portion and return it

5. 5

   Step 5: Add the full pound of already-cooked cubed ham to the complete soup pot. Cover and simmer gently for another 10 minutes, until the ham and soup are thoroughly hot.

   Heat already-cooked ham through in the soup · 10 minUses Complete cooked lentil soup after removing bay leaves and thyme stem and any chosen partial blending · 1 pound already-cooked ham, cut into cubes (about 3 cups)

6. 6

   Step 6: Taste the finished ham-and-lentil soup and add separate extra kosher salt only if needed. Divide into 6 soup portions. Serve with optional ready warm sourdough bread, separate fresh thyme garnish and optional freshly grated Parmesan.

   Uses Complete hot ham-and-lentil soup · Extra kosher salt, to adjust the finished soup if needed · Already-prepared sourdough bread, warmed, optional to serve · Separate extra fresh thyme sprigs, optional to garnish · Freshly grated Parmesan cheese, optional to serve