Italian Lentil Soup with Leftover Easter Ham and Parmesan Cheese Rind (VIDEO)

Italian Lentil Soup with Leftover Ham and Parmesan Rind

A great way to use up leftover ham from Easter is to make a lentil soup. It is also a perfect dish to use one of my saved parmesan cheese rinds that I keep stored in the freezer for occasions just as this!

Recipe
2 cups diced leftover ham
1 lb dry lentils
3 TB olive oil
1 tsp each red and black pepper
4 cloves garlic chopped
1 large whole onion diced
5 carrots diced
5 stalks celery diced (with chopped leaves)
4 cups chicken stock
2 cups water (as needed to cover)
3 sprigs thyme
1 TB dried oregano
1 bay leaf
1 Parmesan Rind (frozen or fresh)

In a large dutch oven on the the stove, add the olive oil, red & black peppers garlic and onion and saute until translucent. Add the celery, ham and thyme and cook for another 10 minutes until the ham starts to caramelize. Stir in carrots, lentils, chicken stock, oregano, and bay leaf. Add more water to cover all the ingredients if needed. Add the whole Parmesan rind and be sure it is submerged in the liquid. Cover and cook 40-45 minutes, or until the lentils are tender.

Toss out bay leaf and parm rind before serving.

Serve with toasted garlic bread and grated parmesan cheese. Goes wonderful with a bold red wine.