This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for cross-contamination or unspecified natural flavors in sliced ham.
"Every leaf speaks bliss to me, fluttering from the autumn tree"
-Emily Bronte, Author
This is the perfect soup for autumn. Pair this with a simple side salad and you have the best fall meal going. I look for ham thatís as low in sodium as I can find. The Healthy Choice is a pretty good pick but there are a lot of sliced hams on the market that are minimally processed with no nitrates and are much lower in sodium.
As with the wide variety of cabbages you can find in the market there are lots of different legumes (some of which you probably didn't think were related to each other).
In botany the term legume has two meanings. Legume is a species of plant but the term also refers to any fruit that develops seeds lined up in a pod (most often the pod splits open down a seam on one side like "peas in a pod"). Legumes are also known as Pulses.
Legumes are great sources of protein and fiber.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
Like a lot of soups, this recipe is better the second day.
|1 Tbsp||olive oil|
|1 large||white onion (diced)|
|2||ribs celery (diced)|
|2 large||carrots (peeled and diced)|
|4 ounces||sliced ham (cut into small dice)|
|fresh ground black pepper (to taste)|
|1 cup||dried lentils|
|2 Tbsp||dried sage (crumbled)|
|1/2 tsp||dried thyme|
|2 cups||low sodium chicken or vegetable broth|
Place the olive oil in a large sauce pan over medium heat. Add the onion and cook for about 5 minutes, then add the celery and carrots.
Cook, stirring frequently, for about 5 minutes, then add the ham.
Cook, stirring frequently, for about 5 minutes more, then add the salt, pepper, lentils, sage, bay leaves, thyme, chicken stock and water.
Stir well and reduce the heat to medium-low. Cook for about 45 minutes until the lentils are soft.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 296||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 41g||14%|
|Dietary Fiber 17g||70%|
|Vitamin A 189%||Vitamin C 16%|
|Calcium 7%||Iron 26%|
|Vitamin K 21 mcg||Potassium 938 mg|
|Magnesium 80 mg|