It got so rainy and cold yesterday, I couldn’t wait to get home to start the Easter ham soup. This is my recipe:
Sautee: yellow onion, carrot, garlic.
Add: ham hock, leftover ham, 1 can diced tomatoes (no salt), 8 cups water.
Season: salt to taste (I end up using 3 tsp), 1 tsp parsley, 1 tsp oregano, 1 tsp thyme, 1/2 tsp basil, freshly ground pepper.
Bring to boil; reduce to simmer.
Add:1 lb lentils (rinsed).
Simmer, simmer, simmer.
Serve with warm, crusty bread or open-face toasted cheese and fresh fruit.