"jmcquown" >, if that's their real name, wrote:

>Gonna be simmering on the stove today:

Your recipe sounds good, Jill. I'd like to try it sometime. For a little
variety, you might want to try mine sometime, too. I improvised a little
on a Gourmet recipe. The cinnamon was a completely new twist for me, and
it's fantastic!

I'm planning ahead for Easter ham leftovers. If anyone wants more, I'll be
happy to post them. (Anyone know when Easter is this year? I can probably
figure it out when eggs go on sale, but more advance notice would be
appreciated.)

* Exported from MasterCook *

Damsel's Lentil and Ham Soup

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : legumes soups/chowders


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon bacon grease -- or butter
1 medium onion -- finely chopped
2 smoked ham hocks
1 pound lentils -- (2 1/2 cups)
1 large carrot -- finely diced
1/4 teaspoon cinnamon
1 bay leaf
7 cups water

Saute onion in bacon grease or butter until translucent. Combine all
ingredients and simmer soup, covered partially, stirring occasionally, 1
1/2 hours. Discard bay leaf and remove meat from hocks. Chop meat and stir
into soup.

Source:
"Based on a recipe by Gourmet magazine"

- - - - - - - - - - - - - - - - - - -

Per serving: 2925 Calories (kcal); 103g Total Fat; (31% calories from fat);
230g Protein; 276g Carbohydrate; 494mg Cholesterol; 477mg Sodium
Food Exchanges: 17 1/2 Grain(Starch); 25 Lean Meat; 3 Vegetable; 0 Fruit;
11 1/2 Fat; 0 Other Carbohydrates