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6-12 servings (adjustable)
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This is the quick version. The original started with a whole chicken and a ham hock. Simmer the meat until it is ready to fall off the bone, then remove it (and the celery) from the stock and remove the bones and skin from both ham and chicken and return the meat to the stock along with the lentils and go from there. This adds about an hour to the cooking time.
You can substitute turkey for chicken.
My kids loved this soup when they were growing up; it was our traditional Christmas Eve dinner. When my daughter was in the Navy, she had me cook this for some of her friends at the Language School in Monterey.