Lentil Soup: Leftovers and the Home Economy

Lentil and split pea soups are quick soups to make. Usually, left over ham enters into the recipe. This creates a problem by raising the question of how much soup can be made form the leftovers. Its solution is key to soup making and to bringing asound home economy to the kitchen.

This recipe begins with one 1 ½ pound smoked shoulder butt, a small and delicious ham. These are a perfect size for a ham diner for any where from two to six table guests. At my table it’s usually just my wife Rita and I. Under these circumstances my small ham will yield a bounty of leftovers.

Leftovers are highly underrated. They have an image problem. So let me here take moment to become their PR guy. Leftovers are not the less than prime remains of something, which in the case of food is something returned to the refrigerator. Once there it is slowly, and over the course of days, pushed to the back of the shelve and forgotten. By the time it is rediscovered it is no longer less than prime, it is putrid.

But that is not the intrinsic nature of the leftover. That putrid result is the work of a careless cook who does not honor the home economy. My delicious smoked butt was not the makings of simply a ham super. It was the starting point for three unique meals: a ham super for two; a ham, broccoli and cheese braid for four; and finally a pot of lentil soup for six. Over the course of a week it was the backbone for complete meals for twelve, and delicious meals at that, each costing a little more than a dollar.

Now back to the original troubling question, how much soup from the chunk of ham. In this case that chunk was ½ pound.

Three quarts I thought, or a pint for each hungry table guest, six servings. We start with three quarts of water. Some of that will be absorbed the lintels. Some of that will evaporate. When all is said and done we will wind up with about three quarts of soup. This is plenty to serve six hungry guys when served with bread and beer. Beer wonderfully complements this salty, earthy soup.

For the vegetables, one large onion, four good sized carrots and two nice slices of rutabaga I thought. This seemed like a nice serving of mixed vegetables for six. In late fall the rutabaga is in prime season. It is sweet, spicy and highly underrated vegetable that adds so much to the mix. I recommend rutabaga be included in all mixed vegetable soups.

For the lentils, I thought a cup and half would do.

Season the soup to taste with about 1/4 teaspoon of allspice, 1/4 teaspoon of ground cloves, 1 heaping teaspoon of minced garlic and 1 large table spoon of ham stock base.

The soup turned out beautifully, tasty and a feast for the eyes as well. It took a little more than an hour to make.