Lentil Soup and Ham Stock {recipes}

Lentil Soup from Ham Stock

Ham Bone for Ham Stock

Ham Bone for Ham Stock

Ham Stock from Leftover Holiday Ham Bone

Ham Stock Ingredients

1 or 2 leftover ham bones
1 large carrot, washed peeled, and cut into 2″ lengths
1 medium onion, quartered
1 celery stalk, washed and cut into 2″ lengths
enough water to cover ingredients in pot by about 2″

Ham Stock Directions

Place all ingredients in soup or stock pot and fill with enough water to cover everything by about 2″. Place over medium heat. When water starts to boil, reduce heat to low. Cook at the softest, lowest simmer your stove will go for about two hours.

As the stock simmers, skim off foam and if liquid level gets too low, add a little more water.

Allow stock to cool slightly, then pull bones and large vegetable pieces out of stock with tongs. one of my favorite things to do is pull off every last shred of ham from the bone and eat it, along with the super soft vegetables, which are nearly flavorless because all the flavor has been leached into the stock. I don’t care. I love it.

Pour the stock through a sieve into a storage container to strain out the rest of the solids. You can use the stock as is, or cool, chill overnight in fridge, and remove hardened fat the next day. Don’t freak out — there will probably be a thin layer of fat and the stock underneath will be gelatinous.

Lentil Soup from Ham Stock

Lentil Soup

Lentil Soup Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 large carrots, chopped
2-3 cloves finely minced garlic
2 cups dried lentils, rinsed **
pinch of dried oregano
2 quarts ham stock (or any other stock for that matter)
2 teaspoons kosher salt

** note ** When I rinse dried lentils, I place them in a large bowl or pot, cover with water, swirl several times with clean hands, then drain off water, repeating a few times. (If you’re Asian it’s the same method as washing white rice.) I don’t really trust putting lentils into a colander and rinsing them under running water as this doesn’t let any “lighter” things float away from the lentil.

Lentil Soup Directions

Heat olive oil or medium heat in a large soup or stock pot. Add chopped onions, carrots, and garlic and cook for about 5 minutes, until onions are translucent and carrots have begun to soften.

Add the lentils, dried oregano, and stock. Bring to a boil, then reduce heat to low and simmer until the lentils are tender, checking by tasting at about 30 minutes. If the liquid level gets too low as it simmers, add water or additional stock.

Season to taste with salt and pepper.

Serve hot.

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{ 20 comments… read them below or add one }

1 MyLastBite January 27, 2010 at 2:37 pm

That ham bone looks bigger than Daisy!!

Great story Sarah. Makes my family look less CRAZY.

: )

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2 Sherry December 6, 2014 at 12:15 pm

This was delish! I adapted slightly by adding 2/3 tsp of Ras el Hanout spice blend and increasing the ham stock by 1/2 quart. I also increased the simmer time by 45 minutes to allow the spices to cook down.

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3 Sarah J. Gim January 27, 2010 at 2:39 pm

MyLastBite: No, I think our families are dialed up to just about the same level of crazy ;)

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4 Yutjangsah January 27, 2010 at 3:07 pm

Don’t the Delicious Clan watch k-dramas? BOM is always a plot device that comes into play. K dramas teach us so many things. U obv know lesson to take all the booty ucan grab in a deevorce if tht ham bone is any indication. Hehee. High five bad seed.

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5 Gastronomer January 27, 2010 at 3:38 pm

You are not alone! During the holidays, my family eats stuffing from a box, scalloped potatoes from a box, and bottled salad dressing. It pains me so! At least they threw you a friggin’ bone.

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6 Sarah J. Gim January 27, 2010 at 3:45 pm

Yutjangsah: I am indeed, the Bad Seed. I refuse to sprout at all. I am like, stuck in my teenage years. I’m move back home and lock myself in my old room.

Gastronomer: At least they’re scalloped potatoes. Have you ever seen the black magic that is “instant” mashed potatoes in a tub?!

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7 babamoto January 27, 2010 at 4:59 pm

Bad seed? Ahahaha.

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8 Adri January 27, 2010 at 10:53 pm

Be thankful you aren’t the ONLY child. At least you have siblings to take the marriage/children pressure off of you… I on the other hand have to defend on a bi-weekly basis to my grandmother, aunts, nosy neighbors, why I don’t WANT children, nor need a spouse to make me happy.

And let’s not even start to talk about my family and food…

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9 Sarah J. Gim January 27, 2010 at 11:17 pm

Baba: you laugh at “bad seed” as if that were a joke.

Adri: You poor thing! But really, no I want to hear about your family and food. Please. Tell. It helps when we do this group therapy…

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10 Ino January 28, 2010 at 3:57 am

Do you have to be Asian to wash white rice?! :P

Next time I make my lentil soup, I might use some ham stock for the base. It looks (appropriately) delicious.

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11 Sioux January 28, 2010 at 9:27 am

My parent’s didn’t institute BOM either.
My middle sister was married to and divorced from her boyfriend of 10 years (before nuptials) by the time my youngest sister produced “the granddaughter”. What a great diversion she proved to be!
I have 2 hambones in my freezer —I think I know where they’re going!

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12 Sarah J. Gim January 28, 2010 at 9:45 am

Ino: You only have to be Asian on the inside. Which I am not. But still.

Sioux: Now that’s the kind of freezer stock I like to hear about: ham bones. Almost as good as a bottle of vodka.

Incidentally, “ham bone” makes me think of that song…”ham bone, ham bone…”

Anyone? Hello? No?

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13 Preed January 28, 2010 at 4:47 pm

First off, I have to say I love lentils so the title of your blog caught my eye, however when I saw the picture I couldnt figure out what the heck those oblong things were…Now, let’s talk about perspective…
It wasnt until the end of your blog and me closely analyzing the picture yet again that I realized it was a close-up of the lentils on the spoon! Ahhhh! For some reason I thought the picture was of a large serving bowl full of roasted shallots (which I made for dinner) or cloves of garlic. Doah!

Your recipe looks tasty, but for those that arent familiar with lentils you may want to include the type/color used. Can you imagine the end product if red lentils were used as opposed to green?!

Happy cooking/nuking :)

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14 Smokeydoke January 28, 2010 at 7:26 pm

Not to one up you… but I DID find my Prince Charming (literally, straight off the pages of Cinderella) and my parents hate and PC is banned from the house and screamed at in the drwy when he picks me up.

Gawd…. @#$#%^#^$.

My only saving grace is PC is still with me, which must mean I’m cool… I think.
Anyways, cool recipe, sorry I’m talking about my love life, this isn’t Yelp.

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15 Sarah J. Gim January 28, 2010 at 11:07 pm

Preed: I actually don’t know very much about lentils, as they are fairly new to my repertoire. I only have some familiarity bc I’ve eaten them at Indian restaurants. The only ones I ever see at the market, though, have been the little dark green ones!

Smokeydoke: You are always encouraged to share about your love life here. Like I said, online group therapy ;)

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16 Courtney January 29, 2010 at 12:48 pm

I totally sympathize with you! My family Thanksgiving dinner was a mix of pre-cooked & half-cooked foods in wasteful plastic containers, heated through and put on the table. My mom won’t even eat mashed potatoes unless she has the Jimmy Dean pre-packaged, frozen kind! I had to throw a friend Thanksgiving dinner party just so I could eat home-made dishes. I even cooked for my parents on Christmas morning, a whole breakfast from scratch, to make sure they remembered what real food tastes like!

But they’re a different generation, you know…sometimes I think their palate actually makes them WANT preservatives and mushy microwave texture!

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17 Lori January 30, 2010 at 8:31 am

Oh man- that sucks. I am so with you.

Not that you have to , because certainly there are times I wish I wasn’t, I got married at 38 years old. After a six month courtship. You never know. But a single existence is certainly wonderful too.

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18 Sarah J. Gim February 1, 2010 at 2:12 pm

Courtney: It IS a different generation! I am not sure when it started though because I do recall eating canned meats (spam, dinty moore beef stew, Vienna sausges, Hormel corned beef hash) when I was little, so not sure when that part escaped me and I turned into a food freak.

Of course, I love plastic scary processed junk food…

Lori: You inspire me! I think I would like to get married, mostly because I want to have a little Mini-licious or two, likely adopting, but think it’ll be more fun (easier?) to do it with a partner :)

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19 Bill Fogle March 24, 2010 at 10:32 am

This was a great blog entry and recipe. I’m making it tonight. I already had done the ham stock.

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20 John December 23, 2010 at 8:54 am

Sarah…just finished your blurb on “what to do with a ham bone”…I truly enjoyed your style of writing…it was very entertaining…you should consider doing it professionally…maybe it was just b/c I have this damn ham bone that I am not sure what to do with!!….Season’s Greetings…will revisit regularly…John

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