Classic Ham and Lentil Soup

Hearty serving of ham and lentil soup in a white bowl, viewed from overhead.

This ham and lentil soup combines cooked ham, brown lentils, and vegetables in a savory tomato broth for an easy, comforting one-pot dinner.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 287kcal

Author: Madison Wetherill

Equipment

Dutch Oven

Ingredients

½ cup onion about ½ large onion
1 cup sliced celery about 2 stalks
2 cloves garlic minced
2-3 carrots peeled and sliced into rounds
1½ cups diced cooked ham
1½ cups dried lentils approx. 16 oz., rinsed
2 tablespoons olive oil
15 ounces canned diced tomatoes
8 cups vegetable stock or chicken broth divided
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Dice ½ cup onion and 1 cup sliced celery, mince 2 cloves garlic, and slice 2-3 carrots into rounds.
Cut 1½ cups diced cooked ham into bite-sized pieces. Add 1½ cups dried lentils to a fine mesh strainer and rinse well under cold water to wash the lentils.
Next, heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, garlic, celery, and carrots and sauté just until softened slightly, about 4–5 minutes.
Stir in the 15 ounces canned diced tomatoes, 6 cups vegetable stock or chicken broth, lentils, ham, 1 teaspoon dried thyme, and 1 bay leaf. Lower the heat to low and cover the Dutch oven.
Allow the soup to simmer, covered, for about 35-45 minutes, or until the lentils are completely softened and cooked through. Test near the end of the cook time to see how softened they are.
Stir in an additional 2 cups vegetable stock or chicken broth to achieve a soup consistency. Season Salt and pepper to taste sprinkle with Fresh parsley for garnish, and serve.

Video

Notes

Keep extra broth handy. Lentils continue absorbing liquid as the soup sits, so don't worry if it looks thicker than expected. You can always stir in a little more broth to get the consistency you prefer.

Nutrition