About this recipe: A quick lentil soup with ham, fragrantly spiced with caraway and nutmeg. Tastes great the next day and freezes well too.
You can also make this soup in no time using a pressure cooker. Just cook for 10 to 12 minutes once you've built pressure, and use the Quick Release Method (or follow your manufacturer's instructions for lentils).
Altered ingredient amounts. Due to personal preferences to somewhat stronger food, I've tweaked the recipe. I've tripled a ham, doubled the onions, quadrupled the garlic, added 3rd stalk of a celery, and extra 1dl of the water to compensate. I've saved fat peaces from a ham, and fried them to render fat out. That gives that fantastic smoked richness to the whole dish. Then I've fried shortly ingredients, adding them one by one with a minute between - onion, garlic, carawey seeds, nutmeg, carrots then celery - to extract their full sweetness and integrate flavors. I've used plain water - plenty of the fat, celery and salt already in the dish, there is no need to add any more flavors. Result was over the top! It was all gone in less then 15 minutes, and kids finally agreed on liking the same dish - 25 Apr 2011
Used different ingredients. I thought it was a little bland so I used sausage instead of ham and added a tin of chopped tomatoes and a tablespoon of cider vinegar. Now that's a great lentil soup! - 24 Jul 2008