Ingredients
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1 lb dry lentils, rinsed
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6 -8 ounces smoked ham, diced
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10 cups water
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1 1/2 tablespoons ham soup base or 3 ham bouillon cubes
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3/4 cup celery, diced
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3/4 cup onion, diced
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1 tablespoon cider vinegar
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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Tabasco sauce, a few drops
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liquid smoke, a few drops
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1 teaspoon ground black pepper
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3/4 cup carrot, diced
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1 teaspoon oregano flakes
Instructions
- In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
- Reduce heat; simmer until lentils are tender, about 30 minutes.
- Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
- If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
- For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.