Lentil Soup—what December night doesn’t seem ideal for a soup meal?

Seemed like sort of an old-fashioned thing to do—Lentil Soup. But Hubby was of a mind to devote some time in the kitchen, we had a package of lentils, and it seemed like a good ole soup night (what evening in December doesn’t qualify for being a soup night?)

He had to look no further than the lentils wrapper for a good recipe—one that called for carrots and celery as well as 1 pound of dry lentils. Toss in a ham bone for flavoring and let the mixture simmer on the stove for 1 1/2 hours.

Turned out to be a marvelous meal—warm, filling, and best of all—made by Hubby. What cook of the female variety doesn’t appreciate an offer such as that when the Christmas to-do list seems overpowering? Loved us some Lentil Soup.

Lentil Soup

1 pound dry lentils (washed)

8 cups water

3 1/2 cups beef broth

1 smoked ham bone

1 cup chopped celery

1 cup chopped carrots

3 onions, chopped coarsely

2 tablespoons minced garlic

1 bay leaf

In a 6-8 quart pot combine all ingredients; simmer soup, lid tilted, stirring occasionally for 1 1/2 hours. Discard bay leaf and remove meat from ham bone. Chop meat and stir into soup. Makes 6 to 8 servings. (Source: package of Jack Rabbit-brand Lentils)