East Meets West Yellow Lentil Soup With Ham Hocks Instant Pot Recipes

INSTANT POT HAM AND LENTIL SOUP

Steps:

• Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil, onions, carrots and celery, sprinkle with sea salt, and cook until slightly soft
• Hit CANCEl, and stir in chicken broth and lentils
• Add the ham bone, chopped ham, water, garlic powder, pepper and smoked paprika
• Place the lid on the Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 20 minutes
• Pot will take several minutes to pressurize, then begin counting down and cook for 20 minutes. When pot beeps, allow a 10 minute natural release, then turn knob to venting to quick release remaining pressure
• When pin drops, carefully open lid, remove ham bone, stir, taste to see if more salt is needed, and serve

INSTANT POT® LENTIL AND HAM SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and warm for a few minutes. Add onion and celery; saute for 2 minutes. Add carrots; saute for 4 minutes. Add garlic and cook for 2 minutes. Stir in ham, lentils, basil, oregano, and thyme. Add chicken broth, tomato sauce, and water. Stir in bay leaf.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove lid carefully. Discard bay leaf. Stir salt, lemon juice, and pepper into the soup.

EAST MEETS WEST YELLOW LENTIL SOUP WITH HAM HOCKS, INSTANT POT

Steps:

• Press "Sauté" and "More" on the Instant Pot. Let it warm up and add the olive oil. When the oil is shimmering add the cumin, bay leaves, thyme, and dried peppers, if using. Stir until the cumin seeds start to pop.
• Add onion and sauté until it starts to turn translucent.
• Add the carrots, garlic and pepper. Stir until garlic is fragrant.
• Add the broth, ham hocks, if using (add liquid smoke, if using, for vegetarian method). Let come to a simmer.
• Stir in the lentils.
• Place the lid on the pot and lock it in place. Set the steam release knob to the sealing position.
• Cancel the "Sauté" function, choose "Pressure Cook" and 20 minutes. High pressure.
• When the cooking time has finished, turn the steam release knob to venting to release the remaining pressure. When the pin in the lid drops down, carefully open the lid, facing away from you. I place a kitchen towel over the vent.
• Remove the bay leaves and the ham hocks, if you used them. Remove and shred the meat from the ham hocks.
• Taste and correct seasoning. Carefully add salt if desired.
• Adjust the consistency to your liking. Cook uncovered for a thicker soup or add broth or water for a thinner soup.
• Serve hot in bowls adding a bit of ham hock meat on top. Optionally serve steamed rice on the side.

HAM AND LENTIL SOUP

Steps:

• In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

HAM HOCK AND LENTIL SOUP

Steps:

• In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.