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February 1999 Issue
How to Split a Ham
by Ronda L. Halpin
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Ham, Barley and Lentil Soup

This hearty soup is a delight to make and eat. Because it uses a combination of lentils and barley, it's also easy on the bank account!
  • 1/2 c. dry red lentils
  • 3/4 c. onion, chopped
  • 1 clove garlic, minced
  • 2 T. olive oil
  • 5 c. water
  • 1/2 tsp. oregano, crushed
  • 1/2 tsp. basil, crushed
  • 1 tsp. chicken bouillon granules
  • 1/4 tsp. rosemary, crushed
  • 1/4 tsp. pepper
  • 1 1/2 c. ham, diced
  • 1 c. carrots, thinly diced
  • 1/2 c. quick-cooking barley
  • 1 can tomatoes, cut up
Rinse and drain lentils.

In a stock pot, cook the onion and garlic in olive oil until tender, but not brown. Stir in the lentils, water, seasonings, and bouillon granules. Bring to boiling, then simmer, covered, for 30 minutes.

Stir in the ham, uncooked barley, and carrots. Simmer, covered, another 20 minutes until carrots are tender. Stir in the undrained tomatoes and heat through. Serve piping hot with an assortment of crackers.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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