Ham and Lentil Soup
This Lentil and Ham Soup recipe is my go-to cold-weather comfort meal. It’s simple, hearty, and full of smoky flavor—the perfect way to make the most of a leftover ham bone.
Ingredients
- 2 onions finely chopped
- 2 cloves garlic minced
- 3 carrots finely chopped
- 2 celery stalks finely chopped
- 1 teaspoon kosher salt for cooking
- 1 teaspoon kosher salt for seasoning
- 1 pound green lentils rinsed
- 1 28-ounce can crushed tomatoes
- 6 –8 cups chicken or vegetable broth
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 lemon zested and juiced
- 1 ham bone
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Add carrots, celery, and onion with 1 teaspoon salt; cook until softened, about 5 minutes.2 onions, 3 carrots, 2 celery stalks, 1 teaspoon kosher salt
- Stir in garlic, spices, and tomato paste. Cook 2 minutes more.2 cloves garlic, ½ teaspoon coriander, ½ teaspoon cumin, ¼ teaspoon red pepper flakes, 2 tablespoons tomato paste, ½ teaspoon paprika
- Add broth, tomatoes, lentils, ham bone, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes.1 pound green lentils, 1 28-ounce can crushed tomatoes, 6 –8 cups chicken or vegetable broth, 1 ham bone, 2 bay leaves
- Remove ham bone and bay leaves. Shred remaining ham, return to the pot.
- Stir in lemon juice and zest. Season with salt and pepper to taste.¼ teaspoon black pepper, 1 lemon, 1 teaspoon kosher salt
- Serve warm with crusty bread.
Nutrition
Calories: 185kcalCarbohydrates: 33gProtein: 12gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 511mgPotassium: 583mgFiber: 15gSugar: 3gVitamin A: 3199IUVitamin C: 11mgCalcium: 45mgIron: 4mg
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