Ham and Lentil Soup with Apples and Mushrooms
This hearty and aromatic soup comes together brilliantly and quickly with all of the ingredients going into the soup pot at the same time. Cinnamon and apples are the perfect complement to salty ham and earthy mushrooms.
Equipment
- 6-8 quart stock pot or Dutch oven
Ingredients
- 1 leftover ham bone or 2 smoked ham hocks
- 1 pound brown lentils rinsed and picked over
- 8 ounces cremini or baby bella mushrooms chopped
- 2 large yellow onions chopped
- 2 Cosmic Crisp (R), Gala or Fuji apples peeled, cored and chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 tablespoons maple syrup
- 1 cinnamon stick
- 1 bay leaf
- 6 cups water
- 5 cups beef broth
Instructions
- In a large (6 - 8 quart) soup pot or Dutch oven, combine all of the ingredients. Bring to boil and reduce to a simmer, cover partially and simmer for 1-½ hours, stirring occasionally.
- Discard the bay leaf and cinnamon stick. Remove the meat from the ham bone or hocks, and chop or shred the meat. Add the meat back to pot stirring to combine.