Description
One of my family’s go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread.
Ingredients
- 1 (32 ounce) carton low-sodium chicken broth
- 2 cups water
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 cup dried lentils
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 ½ cups cubed fully cooked ham
- 1 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Stir chicken broth
- water
- carrots
- celery
- onion
- lentils
- garlic
- and red wine vinegar together in a large stockpot; bring to a boil
- reduce heat to low
- and simmer until carrots are tender
- about 10 minutes.
- Stir in ham
- mustard
- salt
- and pepper; simmer until lentils are tender
- 20 to 30 minutes more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8