Jamie says: Carrabba’s Italian Grill makes a mean lentil soup, but so does my Grandma, my Mom, and now me. If you’ve never had lentil soup, give it a try. You’re in for a wholesome treat.
Lentil Soup with Ham
- 1 lb lentils (dry)
- 32 oz Swanson chicken broth 100% fat free, 33% less sodium
- 8 cups water
- 2 bay leaves
- 6 cloves garlic
- 1 lb whole carrots
- 1 sweet onion, medium
- 1 stalk celery (including leaves)
- one 14.5 oz can diced tomatoes
- 2 Tbsp basil
- 2 Tbsp oregano
- 2 Tbsp parsley
- freshly ground pepper
- 8 oz fully cooked ham cubes (water added)
- 9 oz fresh spinach
- In a colander, rinse lentil beans and remove any foreign pieces. Add lentils to a large pot, along with chicken broth, water, and bay leaves. Set burner to high heat and place pot on burner. Meanwhile, peel garlic and press with a garlic press into the pot. Wash carrots, onions, and celery (including celery leaves), and slice on a large cutting board. Add to the pot along with canned tomatoes, basil, oregano, parsley, and pepper.
- Allow liquid to come to a boil for about 20 minutes, then reduce heat to medium-low and place a lid on the pot. Cook an additional 20 minutes or until carrots are soft.
- Add cooked ham cubes and spinach about one minute before serving. Serves: 8. Enjoy!
Bread with Dipping Oil
- 4 small slices bread (i.e. leftover bread from Carrabba’s Italian Grill)
- 1/8 tsp sea salt, coarse
- 1/8 tsp freshly ground pepper
- 2 tsp shredded parmesan cheese
- 2 Tbsp extra virgin olive oil
- Preheat oven to about 400°F. Heat bread for about 4 minutes or until warm and toasted.
- To a small plate, add sea salt, freshly ground pepper, parmesan cheese, and extra virgin olive oil. Mix with a fork. Serve bread on sides of dipping oil plate. Serves 2. Enjoy!
- Nutrition note: Enjoy vegetable soup, such as lentil soup, for dinner to help increase your vegetable intake. Most vegetables are fat-free and have fiber, vitamins, minerals, and phytonutrients that are good for your body.