Ham and Lentil Soup
User Reviews
5
Ham and Lentil Soup
Description
Ham and Lentil Soup blends dried lentils with a meaty ham bone, aromatic vegetables, and spices like garlic powder, cumin, paprika, and thyme. The base of chicken broth and water provides a flavorful cooking liquid that simmers until the lentils soften and thicken the soup. After cooking, the ham bone is removed, and any meat on it is chopped back into the soup, with optional extra cooked ham added for more depth.
The soup delivers a rich, smoky aroma with a hearty, thick consistency from the lentils, balanced by the sweetness of the softened carrots and celery. This combination makes it well-suited for a filling main dish on cooler days.
It can be prepared on the stovetop or in a slow cooker, providing flexibility for home cooks. Garnishing with minced parsley adds freshness before serving.
Ingredients
- 1 tablespoon olive oil
- 1 cup carrot sliced (2-3 carrots
- 1 cup celery sliced (2-3 ribs)
- 1 large onion chopped (2 cups)
- 4 cups chicken broth
- 4 cups water
- 1 pound lentils picked over, rinsed, stones discarded, dried
- 1 meaty ham bone or ham hock
- 2 teaspoons garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon thyme dried
- 1 bay leaf
- salt freshly ground
- black pepper freshly ground
- ham chopped (optional, cooked, additional
- parsley minced, for garnish (optional, fresh
Instructions
To make on the stove:
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Simmer until lentils are tender, 45 minutes to 1 hour.
- Remove ham bone and bay leaf. Chop ham from bone and return to pot. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
To make in a slow cooker:
- In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
To make in an Instant Pot:
- Press the Sauté button on your Instant Pot and heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.
- Allow the pressure to release naturally. Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot. Season to taste with salt and pepper and garnish with parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (heaping 1 cup each)
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 462mg | 19% |
| Potassium | 766mg | 16% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 2875IU | 58% |
| Vitamin C | 13mg | 14% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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