What’s better than homemade soup on a cold, winter night? The next time you have ham and find yourself with a ham bone, you have to make this soup! To say we love it is an understatement! We always, always asked my mother-in-law to make her Lentil Soup & Dumplings and the entire family would devour it. My hubby has carried on his Mom’s tradition and now makes this soup and I have to hand it to him – it’s even better and Emme would be so proud! As much as I love this lentil soup, I have tell you – I think I love the dumplings even more! I didn’t even mix the dumplings into the soup into the soup for the photo, because I wanted them to be seen!
This recipe makes a big batch, so you’ll have plenty for dinner and couple of quarts to freeze. If this soup lasts long enough to actually freeze any, make fresh dumplings for the soup when you thaw and reheat it. The dumplings are easy and they don’t really freeze well. Trust me, it’s worth the tiny bit of extra effort! We like a lot of dumplings and you can adjust the amount of dumplings according to your taste – if the soup becomes too thick with the dumplings, add a little extra water.
- Ham bone with some meat still on the bone
- 14 cups of water
- 1 tablespoon crushed dried thyme leaves
- 8 ounces of dried lentils
- 2 cups of finely chopped celery
- 2 cups of finely chopped onions
- One 28-ounce can of crushed tomatoes
- 4 whole carrots, peeled
- ½ cup of dry barley
- 2 cups of flour (This recipe makes approximately 30 dumplings)
- 2 eggs
- 1 teaspoon of salt
Place 14 cups of water in a large stockpot with the ham bone (don’t cut the meat off of the bone.) We had a spiral sliced ham and the leftovers were ready for soup!
Bring water to a boil; boil for 15 minutes. Add lentils, celery, onions, whole carrots, crushed tomatoes & thyme leaves. Boil gently for 45 minutes.
Remove ham bone and meat from boiling water. Cut the ham off the bone and chop into small pieces; ham will be very tender. Discard the bone and put the chopped ham meat back into the soup. Simmer for one hour. When the soup has been simmering about 30 minutes, add the barley.
Remove the whole carrots when tender, usually about 45 minutes into the simmer; cut into thin slices and return the sliced carrots to the soup.
To make the dumplings:
In a mixing bowl, mix flour, eggs, salt and enough milk to bring the mixture to the consistency of thick paste.
Bring a large pot of water to a boil. Using one tablespoon, scoop up about ½ spoonful of flour mixture and use another spoon to push the mixture off into the boiling water. Make dumplings in batches of about 10 at a time.
Boil dumplings for about 2 minutes, stirring gently with a wooden spoon to ensure that they don’t stick to the bottom of the pot. Cook for another 3 minutes and remove dumplings from boiling water to a colander to drain. Add cooked dumplings to soup. Continue making dumplings until all of the flour mixture is used. Stir dumplings into soup, serve and enjoy!
Lentil soup & dumplings is pure comfort food to us! What is your favorite go-to comfort food during the cold months of winter? Oh and I definitely want to know – are you a dumpling lover, like me?
Thank you so much for visiting today and hope your day is full of warmth and comfort!
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