Skip to main content

Lentil and Ham Soup

I have been neglecting my slow cooker for a while as I explored other recipes. So I thought that this recipe might be a good way to get back to my slow cooker cooking again since I have a few bags of lentils sitting around in my pantry. I bought these lentils for the baby, but I think the experiments didn't go well, so I ended up with a bag each of yellow, red and green lentils. =(

I have been searching around for recipes on lentils and polenta (not to cook them together!), and found this soup recipe on The long hours of cooking (11 hours!) was torturous. Why? The cooking aroma of the soup permeated every corner of my house and making us hungry in our sleep (cos we started the cooker going at night). The cooked lentils gave the soup a creamy texture. Though I think it would be good enough as a standalone, Hubby felt that we needed to buff it up with carbo and hence the pasta. All said, this is a hearty and wonderful soup which I think is definitely a keeper!

Lentil and Ham Soup
(adapted from

1 cup dried red lentil
1 med carrot, diced
1 onion, chopped
2 cloves garlic, minced
170 gm shoulder ham, diced
1/2 tsp dried basil
1/4 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
1/4 tsp black pepper
1.2 litres water
1 Knorr chicken stock cube
1 (8oz) can tomato sauce

1. Wash the lentils until the water runs clear. Scrape into slow cooker.
2. Combine the remaining ingredients in the slow cooker. Stir to combine.
3. Cook on LOW for 11 hours.
4. Discard bay leaf and serve with corn bread if desired.


  1. when i saw lentils i was like yucks but when i saw the pic, it looks tempting enough for me to try better still the lentils were no longer in sight heeheee

  2. The lentils are all mushy at the end of cooking. Happy trying!


Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre