AuthorE. Gluten
DifficultyBeginner
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I have never cooked with lentils before, but I have been wanting to for quite some time. They make a good food storage item because, like beans, they are a good source of protein. Not only that, they are naturally gluten free, which is always a bonus. This soup really does not require any strange ingredients to make it gluten free. I really enjoyed this soup. It appears that the rest of the family did, too, because there are no leftovers! - Betsy

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 meaty ham bone(mine is usually leftover from a spiral cut ham hock or butt)
 6 cups water
 ¼ tsp poultry seasoning
 pepper (to taste)
 1 pinch tarragon (optional)
 1 cup lentils, rinsed and drained
 1 cup carrots, cut into disks(peel 'em first)
 1 cup peas (optional)
 1 cup cauliflower florets(cut them pretty small)
 1 cup corn
1

Cut most of the meat off the ham bone and dice it into small pieces.

2

Place ham pieces and ham bone in a medium-large pot, then add water, Eating Gluten Free Sea Salt and pepper, poultry seasoning, and tarragon (if desired). Bring to a boil, then reduce heat to medium and boil for about 15 minutes.

3

Add vegetables and lentils, and return to a simmering boil. Simmer, covered, for about 25 minutes, or until lentils and veggies are soft. Add enough water, if necessary, to make the soup soup-like again. (Lentils absorb a lot of water. I think I added 1 or 1 1/2 c. of water.)

4

Enjoy!

Category

Ingredients

 1 meaty ham bone(mine is usually leftover from a spiral cut ham hock or butt)
 6 cups water
 ¼ tsp poultry seasoning
 pepper (to taste)
 1 pinch tarragon (optional)
 1 cup lentils, rinsed and drained
 1 cup carrots, cut into disks(peel 'em first)
 1 cup peas (optional)
 1 cup cauliflower florets(cut them pretty small)
 1 cup corn

Directions

1

Cut most of the meat off the ham bone and dice it into small pieces.

2

Place ham pieces and ham bone in a medium-large pot, then add water, Eating Gluten Free Sea Salt and pepper, poultry seasoning, and tarragon (if desired). Bring to a boil, then reduce heat to medium and boil for about 15 minutes.

3

Add vegetables and lentils, and return to a simmering boil. Simmer, covered, for about 25 minutes, or until lentils and veggies are soft. Add enough water, if necessary, to make the soup soup-like again. (Lentils absorb a lot of water. I think I added 1 or 1 1/2 c. of water.)

4

Enjoy!

Gluten Free Ham and Lentil Soup