Ham and Lentil Soup

Picture a bowl of steaming ham and lentil soup, the aroma of thyme and garlic wafting through your kitchen.

There’s something about this simple, hearty dish that feels like a warm hug on a chilly day.

Easy to make and wonderfully comforting, it’s a favorite for good reason.

As the lentils gently simmer, melding with savory ham and vibrant vegetables, a rich, flavorful transformation unfolds.

Let’s bring this cozy creation to life.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 sharp knife
• 1 measuring cup
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 pound ham, diced
• 1 cup dried lentils, rinsed
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Ham and Lentil Soup, follow this timeline:

Timeline:

1. Reading & Preparation (5 minutes)
   • Review the recipe and gather all ingredients and equipment needed.
2. Prep Work (10 minutes)
   • Chop the onion.
   • Mince the garlic.
   • Dice the carrots and celery.
   • Dice the ham.
3. Cooking Start (1 hour)
   • Minute 0: Heat olive oil in the large pot over medium heat.
   • Minute 1-5: Sauté chopped onion and minced garlic until onion is translucent.
   • Minute 6-10: Add diced carrots and celery, cook for 5 minutes.
   • Minute 11-15: Add diced ham and cook until slightly browned.
   • Minute 16-17: Add rinsed lentils and stir to combine with vegetables and ham.
   • Minute 18-20: Pour in chicken broth, add thyme and bay leaf, and bring to a boil.
   • Minute 21: Reduce heat and let it simmer.
   • Minute 22-66: Simmer for 45 minutes until lentils are tender.
4. Final Steps (10 minutes)
   • Minute 67: Remove bay leaf.
   • Minute 68: Season soup with salt and pepper to taste.
   • Minute 69-78: Let soup rest for 10 minutes before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Stir in diced carrots and celery, cook for 5 minutes.

Add diced ham and cook until slightly browned.

Add rinsed lentils to the pot, stirring to combine with vegetables and ham.

Pour in chicken broth and add thyme and bay leaf.

Bring to a boil, then reduce heat to simmer for 45 minutes until lentils are tender.

Remove bay leaf and season soup with salt and pepper to taste.

Let soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a side of crusty bread for dipping and to soak up the hearty broth.
• Green Salad: Pair with a fresh green salad to add a crisp contrast to the rich soup.
• Grated Parmesan Cheese: Sprinkle with grated Parmesan cheese to add a savory, cheesy touch.
• Pickled Vegetables: Offer some pickled vegetables on the side to provide a tangy complement.
• Crackers: Serve with whole grain or sesame crackers for a crunchy accompaniment.

Storage

To store Ham and Lentil Soup, let it cool completely.

Then transfer it to airtight containers.

Refrigerate for up to 3 days.

Alternatively, freeze for up to 3 months.

Freezing

To freeze ham and lentil soup, allow it to cool completely.

Then transfer to airtight containers. Leave space for expansion.

Label with date and freeze for up to three months.

Reheating

To reheat Ham and Lentil Soup, gently warm it on the stove over low heat.

Stir occasionally.

Alternatively, microwave individual portions, covered, on medium power. This helps prevent drying out.

Final Thoughts

Ham and Lentil Soup is a hearty and satisfying dish that’s perfect for any occasion.

With its rich flavors and simple ingredients, it has become a favorite for many.

The combination of ham and lentils provides a comforting and nutritious meal that’s both filling and delicious.

This recipe is straightforward, making it easy for both novice and experienced cooks to prepare.

It also offers flexibility regarding ingredients, allowing you to tailor the soup to your personal taste.

Whether you prefer a thicker consistency or enjoy experimenting with additional herbs and vegetables, this soup can easily be adapted to suit your preferences.

For best results, use a high-quality chicken broth as it greatly enhances the soup’s flavor.

Remember to allow the soup to rest for 10 minutes before serving.

This resting time helps the flavors meld together, resulting in a more robust taste.

Frequently Asked Questions

Can I Use Canned Lentils Instead of Dried?

You can substitute canned lentils for dried ones. Use 3 cups of canned lentils, drained and rinsed. Reduce simmering time to 15 minutes to prevent overcooking. Adjust seasoning as needed since canned lentils may contain added salt.

What Can I Substitute for Ham in This Soup?

Substitute ham with 1 pound smoked turkey or 1 pound diced chicken for a similar flavor. Sauté protein with vegetables until browned. For a vegetarian option, use 1 cup smoked tofu, adding it with the lentils.

Are There Vegetarian or Vegan Variations of This Recipe?

You can substitute ham with 1 cup of diced mushrooms for a vegetarian version. For vegan, replace chicken broth with vegetable broth. Sauté mushrooms until browned, then continue with the recipe as instructed.

How Can I Reduce the Sodium Content in the Soup?

To reduce sodium, use low-sodium chicken broth, replace ham with a smoked-flavored plant-based protein, and limit added salt. Increase herbs like thyme for flavor. Taste before serving to verify seasoning balance meets your preference.

What Are Some Suitable Side Dishes to Serve With This Soup?

Pair your soup with a 100-gram mixed greens salad, dressed with 15 ml vinaigrette. Serve 90 grams of crusty whole-grain bread on the side. Make certain bread is warmed to 200°C for ideal texture and flavor.

Ham and Lentil Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main

Cuisine Western

Servings 6 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 sharp knife
• 1 measuring cup
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 2 clove garlic minced
• 2 carrots diced
• 2 stalk celery diced
• 1 pound ham diced
• 1 cup dried lentils rinsed
• 8 cup chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and minced garlic, sauté until onion is translucent.
• Stir in diced carrots and celery, cook for 5 minutes.
• Add diced ham and cook until slightly browned.
• Add rinsed lentils to the pot, stirring to combine with vegetables and ham.
• Pour in chicken broth and add thyme and bay leaf.
• Bring to a boil, then reduce heat to simmer for 45 minutes until lentils are tender.
• Remove bay leaf and season soup with salt and pepper to taste.
• Let soup rest for 10 minutes before serving.

Notes

For best results, use a quality broth as it greatly enhances the flavor of the soup. If you prefer a thicker consistency, you can blend a portion of the soup and then mix it back in. Additionally, this soup can be easily adapted by adding other vegetables or herbs based on personal preference.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.