The holidays are a time of fancy eatin' -- and this soup from America's Test Kitchen is a great way to ease back into simpler meals. It also makes great use of leftovers -- you could sub in chicken for the ham parts if you wanted. Pair it with this grilled cheese!
Lentil Soup with Ham
Serves 6 to 8
2 tablespoons olive oil
2 cups dried brown lentils, rinsed and picked over
2 carrots, peeled and chopped
1 onion, chopped fine
3 garlic cloves, minced
1/2 cup white wine
7 cups low-sodium chicken broth
1 teaspoon minced fresh thyme
1 bay leaf
1/4 teaspoon red pepper flakes
1 ham bone, plus 2 cups leftover chopped ham
1/2 pound kale, stemmed and leaves chopped
Salt and pepper
Heat oil in Dutch oven over medium heat until shimmering. Add lentils, carrots, and onion and cook until vegetables are softened and lentils are beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 1 minute. Stir in broth, thyme, bay leaf, and pepper flakes and bring to boil.
Add ham bone, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour. Discard ham bone and bay leaf. Puree 2 cups soup until smooth. Return pureed soup to pot and stir in kale and ham. Simmer, covered, until kale is tender, about 10 minutes. Season with salt and pepper. Serve.
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