We had ham for Christmas dinner the other evening and had quite a bit left over. It seems that no matter how much ham gets eaten there is always so much left over. With its rich flavor and saltiness, you can stretch those leftovers into quite a few meals. I feel that every good holiday meal deserves a few leftovers recipes, and ham dinner is no exception. My goal is to create a casserole, pizza, and soup from each holiday meal and this ham and lentil soup is hearty and filling in the winter time.
After a big holiday meal it is nice to have a quick and easy meal the next day so I cooked my leftover ham bone in the slow cooker with water, onion, and garlic overnight, then added the rest of the ingredients to slow cook through the day. Lentils, vegetables, spices, and herbs made a delicious meal.
Ham and Lentil Soup
- 1 Ham Bone
- 8 cups water
- 2 tablespoons dried portabellos
- 2 grinds black pepper
- 2 cups lentils
- 1 large onion, diced
- 1 tablespoon dried parsley
- 2 medium carrots, diced
- 1 stalk celery, diced
- 3 cloves garlic, diced
- 1 pinch crushed red pepper
- Put ham bone, water, onion, and garlic in slow cooker over night (or 8 hours on low).
- Remove ham bone.
- Add lentils, vegetables, spices, and herbs.
- Slow cook on high for 4-6 hours.