Ingredients
- ☐ 2 to 3 slices bread (firm)
- ☐ 2 tablespoons extra-virgin olive oil
- ☐ Kosher salt (to taste)
- ☐ Freshly ground black pepper (to taste)
- ☐ Optional: garlic powder (to taste)
Steps
- Optional: dried herbs (marjoram, sage, oregano; to taste) (or use good quality store bought!)
- For the Lentil Soup: 1 ham bone (or 1 large ham hock) 6 cups water (vegetable or chicken stock, low-sodium or unsalted) 1 1/2 cups dried lentils (brown or green) 2 cups carrots (3 to 4 medium carrots; sliced) 1 cup celery (chopped) 1 cup onion (chopped) 2 teaspoons salt Optional: 1 teaspoon sugar 1/4 teaspoon ground black pepper 1 bay leaf
- Cut the slices of bread into 1/2-inch cubes. Preheat the oven to 350 F and line a baking sheet with foil or parchment paper. Toss the bread cubes with the extra-virgin olive oil. Spread the bread cubes out on the prepared baking sheet and then sprinkle lightly with salt and pepper. For seasoned croutons, sprinkle with the optional garlic powder and dried herbs, as desired. Bake the croutons for about 10 to 15 minutes or until golden brown. Reserve.
- Place the ham bone in a stockpot or Dutch oven. Add the water or stock, lentils, carrots, celery, onion, salt, optional sugar, black pepper, and bay leaf. Cover and bring to a boil. Reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the lentils are tender. Take out the ham bone or hock and remove the meat from it, chopping it in bite-size cubes. Return the meat to the pot. Remove the bay leaf and stir well to incorporate the ham. Ladle the lentil soup into bowls and top with fresh chopped parsley and croutons, as desired.