Slow Cooker Lentil and Ham Soup


Slow Cooker Lentil and Ham Soup
Print Recipe
    Servings Prep Time
    10 cups 30 minutes
    Cook Time
    7 hours
    Servings Prep Time
    10 cups 30 minutes
    Cook Time
    7 hours
    Slow Cooker Lentil and Ham Soup
    Print Recipe
      Servings Prep Time
      10 cups 30 minutes
      Cook Time
      7 hours
      Servings Prep Time
      10 cups 30 minutes
      Cook Time
      7 hours
      Ingredients
      Servings: cups
      Instructions
      1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
      2. Cut excess ham away from bone and save for later.
      3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
      4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
      5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
      Recipe Notes
      • a smoked pork hock will work in place of a meaty ham bone.
      • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

      Lentil Cakes with Cucumber Raita


      Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
      Lentil Cakes with Cucumber Raita
      Print Recipe
      Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
        Servings Prep Time
        8 patties 25 minutes
        Cook Time Passive Time
        20 minutes 8 hours
        Servings Prep Time
        8 patties 25 minutes
        Cook Time Passive Time
        20 minutes 8 hours
        Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
        Lentil Cakes with Cucumber Raita
        Print Recipe
        Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
          Servings Prep Time
          8 patties 25 minutes
          Cook Time Passive Time
          20 minutes 8 hours
          Servings Prep Time
          8 patties 25 minutes
          Cook Time Passive Time
          20 minutes 8 hours
          Ingredients
          Cucumber Raita
          Lentil Cakes
          Servings: patties
          Instructions
          Lentil Cakes
          1. Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
          2. Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
          Cucumber Raita
          1. Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.