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Composition for Leftover Ham and Lentil Soup:

1. Get Base
2. You need of Hunk of butter (or oil)
3. Prepare 1 - onion, diced
4. Give 3 cloves - garlic
5. Prepare 3 - carrots
6. You need 1 tsp for flour
7. Prepare Splash - wine
8. Give 1 cup for stock (chicken/pork/veggie all work)
9. Make ready - Bouquet Garni (herb bundle)
10. Make ready for Cheesecloth
11. Make ready of Butcher’s twine
12. You need 1 cinnamon stick
13. Need 2 for bay leaves, broken
14. Make ready 2 - allspice
15. You need 2 for star anise
16. Get 4 for cloves
17. Need 1/2 tsp of black peppercorns
18. Get 1/2 tsp for fenugreek
19. Take 1 of dried chili pepper
20. Prepare 1 tsp thyme
21. Give for The Soup
22. Get 1 cup of dry lentils (green or yellow)
23. Provide 1 Tupperware of leftover roasted ham, diced
24. You need 1/2 tsp cumin (optional)
25. Give 1/2 tsp for garam masala (optional)
26. You need - Salt and pepper
27. Need for Garnish
28. Make ready of Chopped fresh cilantro
29. Take of Sour cream
30. Give of Croutons

Leftover Ham and Lentil Soup making:

1. Cook your lentils. Wash dry lentils thoroughly (all sorts of weird stuff turns up in dry lentils, I found a piece of wood in mine). Add to a large pot of boiling water, boil for half an hour and drain, reserving water.
2. Make your herb bundle. Double layer a square of cheesecloth. Lay all the things you don’t want to chew in the middle. Bundle it up, tying with butcher’s twine. Do not make my mistake and include veggie stalks - I thought it would be an easy way to impart more flavour, but forgot they would expand and stretch out the cheesecloth.
3. Make your base. Melt some butter; sauté onions, carrots, etc. until soft. Add the herb bundle, push it around for a bit, then toss it in the soup pot. Add minced garlic, cooking briefly. Add flour and cook until nutty. Splash in the wine, scraping the bottom of the pan to get the good bits while letting the alcohol evaporate. Slowly incorporate stock.
4. Amass the soup! Add your delicious veggie mixture to a crock pot or large soup pot. Add the cooked lentils. Add the reserved lentil water until everything looks a bit too runny. Add cumin and garam masala, if using, and salt and pepper. Cook on low for as long as you’ve got (1-3h) on low heat.
5. Get some texture. Dig out the herb bundle and 2 cups of soup. Purée the rest with a hand blender. Return veggies. Fry ham (with basting sauce, if you still have it) and add.
6. Garnish and serve!

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