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“Really good on a cold day”
READY IN:
3hrs
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook ham in 2 quarts of water for 1 hour, then cube.
  2. Add lentils and cook on medium heat for another 1 1/2 hours stirring occasionally.
  3. Dice potato and carrot and add to stock.
  4. In a seperate pan, saute onion in butter until tender.
  5. Add flour to onions and stir until thick.
  6. Add to soup and cook another 15 minutes or until carrots and potatoes are tender.

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