Classic Ham and Lentil Soup
Hearty and cozy, ham and lentil soup is a classic cold weather meal. Use up leftover ham for this soup recipe to save money on ingredients!
Servings: 6 servings
Calories: 270kcal
Equipment
Ingredients
- 1.5 cups dried lentils approx. 16 oz., rinsed
- 1.5 cups diced cooked ham
- 1 cup sliced celery about 2 stalks
- 1/2 cup diced onion about 1/2 large onion
- 2 cloves garlic
- 15 ounces canned diced tomatoes
- 6 cups vegetable or chicken broth
- 2 Tablespoons olive oil
Optional Ingredients
- 1 ham bone from leftover ham
- 1.5 cups kale or spinach , stems removed and finely chopped
- 2-3 carrots , diced
Instructions
Prep Work
- Next, saute the onion, garlic, and celery (and carrots if you’re using them), just until softened slightly, about 4-5 minutes.
- Stir in the tomatoes, broth, lentils, and ham. If using a ham bone, add it to the dutch oven, submerging it in the broth as much as possible.
Cook & Serve
- 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. In the last 20 minutes or so, stir in any greens you might be using, one handful at a time. Discard the ham bone, if using.
- Season to taste with salt and pepper, sprinkle with fresh parsley, and serve in bowls.
Video
Notes
- Instant Pot Adaptation: Set your Instant Pot to sauté mode. Add the oil, and sauté the onions, celery, garlic, and carrots, if using, for about 4-5 minutes. Add all of the other ingredients and stir. Close the Instant Pot, then set to High pressure for 12 minutes, then allow the pressure to naturally release. Open the lid, stir well, and season to taste, then serve in bowls.
- Slow Cooker Adaptation: Add all the ingredients to your slow cooker. Use a large spoon to stir and combine all the ingredients, then cover. Set your slow cooker to low and cook for 4-5 hours or High for 3 hours. If you're using kale or spinach, stir that in, one handful at a time, during the last 20 minutes of cooking. Season to taste and serve.
- Storing Leftovers: Transfer your soup to an airtight container, zip top bag, or if you're looking for an eco-friendly option, use a reusable silicone bag. Store in the refrigerator and reheat and use within 4-5 days.
- Freezing Leftovers: This soup freezes beautifully! Freeze for 2-3 months. Defrost overnight in the refrigerator, then reheat as usual.
Nutrition
Serving: 1cup | Calories: 270kcal | Carbohydrates: 37g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 95mg | Potassium: 862mg | Fiber: 16g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 5mg
