I hope you have some left-overs from your Honey Mustard Glazed Ham and managed to keep the bone for this recipe. If not, I’m dissappointed with myself. I’ve taught you nothing. Never, ever, throw anything away! Most of your kitchen scraps can be thrown together in a pot and boiled down to make something beautiful – so keep asparagus woody ends, cabbage cores and potato peels – we’re making my version of Habitant tonight!
Ok, for all you snobs out there I will put you to rest now – my partner does not like split peas! However, he will tolerate lentils so I used those as my alternative. I don’t want to hear anything more about it. Let’s get to the good stuff –
- 1 – 1.5 lb ham bone
- 2 1/4 c dried lentils
- 8 cups cold water
- 2 onions, thinly sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 pinch marjoram
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 diced potato
- In a large pot, place peas, water and ham bone with onions, salt + pepper and your majoram. Bring to a boil and reduce simmer on low for 1.5 hours. Stir occasionally
- Remove bone and cut off remaining meat and reserve. Add to pot celery, potato and carrots. Cook uncovered for 30-40 min or until veg is tender.
- Puree soup with immersion blender and add meat until heated through.