Ingredients
1 meaty ham bone
6 cup water
1 1/4 cup dried lentils, rinsed and sorted
1 can tomatoes (28-oz.) with liquid, cut, up
3 carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1/8 tsp pepper
12 oz bulk pork sausage, cooked and drai, ned
2 tbsp chopped fresh parsley
Directions
In a Dutch oven, bring ham bone and water to a boil. Reduce heat;
cover and simmer for 1 1/2 hours. Remove ham bone. To broth, add
lentils, tomatoes, carrots, celery, onions and seasonings; bring to a
boil. Reduce heat; cover and simmer for 30-40 minutes or until
lentils and vegetables are tender. Meanwhile, remove ham from bone;
coarsely chop. Add ham, sausage and parsely to soup; heat through.
Servings: 10 servings
Prize Winning Ham & Lentil Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Ham; Meat; Pork
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the far past, in fact as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early records were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As our culinary historical trip moves on a few more years we have a couple of books which appeared in the 1300s : a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that is served today, but instead recipes for the types of food on the tables of the upper classes of the time. Over the following few hundred years, the rich families of Wesstern Europe strove to serve the most exotic meals, and as a consequence, chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications are starting to become popular mostly as a result of more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Prize Winning Ham & Lentil Soup recipe.
