Slow Cooker Lentil and Ham Soup

Slow Cooker Lentil and Ham Soup

A day for family…

February 18, 2019 marks Family Day in my province of Alberta, Canada.  A holiday to promote family values and spending time together as a family.  Slow Cooker Lentil and Ham Soup is perfect for your family day weekend.  Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

Dinner is ready…

With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch.  It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday.  The recipe makes about 10 cups and freezes well too.

To ham or not to ham…

I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year.   I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference.  The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils.  It’s so, so good.

Now, about the lentil…

I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil.  It’s a good read with lots of information.  

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.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Guilt Free Eggs Benny

      Guilt Free Eggs Benny

      Guilt Free Eggs Benny is the perfect way to enjoy Mother’s Day without sacrificing on everyones favourite, Eggs Benedict. The golden cauliflower cakes are gluten free, low in fat and carbs, and high in fibre.  Poached eggs and ham provide protein and are super delicious topped with a lemony avocado sauce. You won’t miss a thing with this delicious and nutritious take on a classic. Guilt Free Eggs Benny make a wonderful weekend brunch for Mother’s Day. 

      I’ve never been much of a dieter per se and I’m even less a fan of fad diets.  The only fad diet I’ve tried was the Atkins Diet about 17 years ago.  It’s not that it didn’t work, but as with most fad diets it didn’t foster a consistent long term healthy diet and lifestyle. Let’s just say I’m a firm believer of everything in moderation, proper portion sizes, healthy choices and regular exercise. I can preach this because I’ve been the same weight within 10 pounds give or take since I can remember.  

      It does seem that as I get older it’s a bit harder to maintain. Could be metabolism, hormones, but mostly I think it’s the wine starting to make a gain.  So it can be said again that healthy choices are at play here. Drinking too much in general is not a healthy choice, but my reality is that I’d rather do more exercise than not enjoy a couple glasses of wine when I choose.   Don’t get me wrong, I’ll devour a plate of cheesy nachos like it’s my last meal too, but again it’s in moderation. I could also seriously stand to eat more leafy greens and whole fruits, so believe me, I’m not perfect. But overall I tend to eat reasonably well and get regular exercise.  So for those of you like myself who want to make those healthy choices without sacrificing deliciousness, you’ll love these Guilt Free Eggs Benny. Enjoy!

      Recipe source for Guilt Free Eggs Benny:  Compelled To Cook

      Guilt Free Eggs Benny
      Print Recipe
        Servings Prep Time
        4 people 40 minutes
        Cook Time
        25-30 minutes
        Servings Prep Time
        4 people 40 minutes
        Cook Time
        25-30 minutes
        Guilt Free Eggs Benny
        Print Recipe
          Servings Prep Time
          4 people 40 minutes
          Cook Time
          25-30 minutes
          Servings Prep Time
          4 people 40 minutes
          Cook Time
          25-30 minutes
          Ingredients
          Cauliflower Cakes
          Avocado Sauce
          Assembly
          Servings: people
          Instructions
          Cauliflower Cakes
          1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
          2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
          3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
          Avocado Sauce
          1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
          Assembly
          1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
          2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
          3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
          Recipe Notes

          To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

          Use an egg poacher if available.

          Baked Apricot Mustard Ham

          Baked Apricot Mustard Ham

          Looking to feed a crowd of hungry relatives and friends this Easter? Baked Apricot Mustard Ham will not only feed the small army you call family, it will also slice out enough ham for leftovers along with a ham bone for soup. The meal that keeps on giving, in an oooh so tasty and simple way. The herby mustard rub is my standard go to paste to rub on most everything but this time with the addition of apricot jam. The jam helps to glaze the ham and cut the salt with a touch of sweetness. You’ll also love, love, love the fresh herbs, especially the rosemary, which is such a wonderful pairing with ham.

          Aside from the ham, which I could chatter on about, this post also warms my heart for another reason. It’s the kind gesture and thoughtfulness from a wonderful friend who gave me the opportunity to use a family treasure in my post. The silver and stainless steel carving set used in the pictures belonged to my friend’s Grandmother on his father’s side.

          There are actually 3 pieces to the set although I only used two in my pictures. The set includes a fork, knife and sharpening steel, which looks much different from what we see today. All pieces are stamped with WM Rogers and Son, who was a well know silversmith and pioneer in the silver plate industry. They’re tarnished like heck and the knife is uneven from use or sharpening, but this vintage set is prop gold and absolutely beautiful in my photos. Thank you Mike for thinking of me, Happy Easter.

          Recipe source for Baked Apricot Mustard Ham:  Compelled To Cook

          You may also like Braised Lamb Shoulder for your Easter gathering.

          Baked Apricot Mustard Ham
          Print Recipe
            Servings Prep Time
            12-15 people 20 minutes
            Cook Time Passive Time
            3 hours 15 minutes
            Servings Prep Time
            12-15 people 20 minutes
            Cook Time Passive Time
            3 hours 15 minutes
            Baked Apricot Mustard Ham
            Print Recipe
              Servings Prep Time
              12-15 people 20 minutes
              Cook Time Passive Time
              3 hours 15 minutes
              Servings Prep Time
              12-15 people 20 minutes
              Cook Time Passive Time
              3 hours 15 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
              2. In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
              3. Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
              4. Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
              5. While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.