We hope everyone had a wonderful Easter yesterday and enjoyed time with family, friends, and loved ones! My parents were here in Arizona earlier in the week and my brother and his family came to visit us for the weekend. They left yesterday afternoon, after a weekend full of fun memories with our children, beautiful weather, time in the pool, food on the barbeque, lots of yummy appetizers and drinks, and an Easter egg hunt! We had so much fun and I am glad they came to spend the weekend with us!
We had some leftovers from our baked ham with brown sugar glaze, so we made a delicious Ham and Lentil Soup! It was a perfect, healthy way to use some of the extra meat and all of the different ingredients made it hearty and super tasty. The nights are still a little chilly here in Arizona, so soup makes a nice dinner.
- 1 ham bone from Riesling-Peach Glazed Ham
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1 teaspoon ground cumin
- 2 teaspoon bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon red pepper flakes (or 1 tsp if you like it spicy)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups cooked ham cut into chunks (including meat on bone)
- 1 cup carrots sliced
- 1 cup celery sliced
- 1/2 cup green onions sliced
- 14.5 ounces canned diced tomatoes drained
- 16 ounces dry lentils
- 15 ounces canned white beans drained
- Put ham bone in a large pot with the garlic salt, onion salt, cumin, bay leaves, thyme, red pepper flakes, salt, and pepper. Add enough water to cover the ham bone. Cover the pot and let it come to a boil. Reduce the heat and simmer over medium heat for 1 1/2 to 2 hours.
- Remove the ham bone from the water and cut off any ham still on the bone.
- Remove bay leaves. Add ham pieces from the bone back in the water.
- Add extra cut up ham, carrots, celery, green onion, diced tomatoes, lentils, and white beans
- Cook for about 30 minutes, or until the lentils are tender. Serve warm.