Donna Sanders is the Assistant Producer, Food Editor, and official photographer for the network television, YouTube, and National Ag in the Classroom series Where The Food Comes From. Let’s Eat: On the Road features reviews of some of the wonderful places the WTFCF crew discovered while traveling and filming, while Let’s Eat: At Home brings you recipes from our very own kitchen. But either way – Buon appetito!
Breaking bread. That simple phrase that represents family and friends coming together to share a meal, good times, and most important ingredient – love.
While I am not a professional cook by any means, I do have a few great recipes that I’m excited to share. Some of my favorites revolve around soup. I love soup, it’s like a warm hug in a bowl and a great way to get a lot of fantastic nutrients one spoonful at a time.
I really don’t know why this recipe is so special to me. It’s just something I can remember eating since I was a kid. Thanks mom! And when I became a mom, I would freeze the soup in ice cube trays for my four kids. The bigger they got the more cubes they would get! You can’t start healthy habits early enough. And to this day I am amazed to say they all still eat it. Fun Fact: Lentils are a secret superfood in a bowl! They are high in fiber, plant-based protein, folate, iron, B vitamins, magnesium, zinc, and potassium.
Typically, I make a pot after having ham for dinner and use the bone. No waste and it is such a great way to stretch the food dollar. There are no hard measurements for the carrots and spinach so please feel free to add as much as your heart desires.
Folks, I do use a pressure cooker/instant pot, but this soup can be cooked on the stove for about 60 minutes or until the lentils are soft. Hint: If cooking the soup on the stove add the spinach 15 minutes before the soup is done.
WITH THAT SAID – LET’S GET THIS POT BOILING!
What You Will Need
- ¼ cup olive oil
- 1 shallot, chopped
- 6 cloves garlic, chopped
- 1 medium onion, chopped
- carrots, sliced I like a lot of carrots
- 1 – 28 ounce can diced tomatoes
- 2 cups brown lentils
- 5 cups broth, chicken or vegetable
- 1 cup water
- 1 ham bone, or smoked ham hock
- 2 teaspoons basil
- 1 teaspoon salt
- ½ – 1 teaspoon cumin, depending on taste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- spinach, a few good handfuls or substitute frozen chopped spinach
What To Do
1: To a pot add: ¼ cup olive oil, onion, garlic, and shallot. Sauté until soft about 10 to 15 minutes.
2: While the aromatics are cooking rinse and sift through lentils checking for any small stones.
3: When aromatics are soft add: 5 cups broth, 1 cup water, can diced tomatoes, carrots, ham bone, 2 teaspoons basil, 1 teaspoon salt, ½ – 1 teaspoon cumin, 1 teaspoon Italian seasoning, and 1 bay leaf. Combine well.
4: Add rinsed lentils to the pot. Stir.
5: If using a pressure cooker – add spinach on top and seal. If cooking on the stove add spinach about 45 minutes into the cooking process.
6: Cook in pressure cooker for about 50 minutes. Release or let pressure drop naturally. If cooking on the stove cover and simmer for 60 minutes, stirring occasionally.
7: Remove meat from ham bone and add to pot.
Enjoy!
Find more recipes in the Where The Food Comes From Cookbook!
