After my gracious Mother-in-law sent me her version of lentil soup, I had to try my own rendition of it with a little twist.
This made so much that I was able to put 2 quarts in the freezer for another day, with left overs to enjoy right then and there with Mr. A.
And Mr. A approved.
The original recipe courtesy of the NY Times a long time ago by way of my Mother-in-law. And now changed slightly by me.
- 2 tablespoons butter
- ½ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped carrot
- 2 large cloves garlic, minced
- 1 tablespoon curry powder
- pinch of cumin
- 1 teaspoon Siracha, hot sauce (optional of course)
- 6 cups chicken stock
- 1 cup dry lentils
- 1/3 cup barley
- 1/2 lb. ham, cubed
- salt and freshly ground black pepper
1. Melt butter in large stock pot. Add the onions, celery and carrot and sauté until tender but not brown. Stir in the garlic, cook for a minute or two, then stir in the curry powder, cumin and Siracha.
2. Add the stock, bring to a simmer, then stir in the washed and picked lentils and barley.
3. Being to a boil, lower the heat to simmer, then cook for about an hour and a half until the lentils and barley are tender. I checked mine at 1 hour and added about 1 cup additional stock.
4. Stir in cubed ham and season to taste with salt and pepper.
5. Let cool completely if its going right into the freezer or enjoy piping hot!