Lentil Soup with Ham
This traditional lentil soup recipe has perfectly cooked lentils along with vegetables and ham in a simple and flavorful broth.
- 1 large onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup diced ham
- 1 cup Lentils
- 5 cups chicken broth
- 2 cups beef broth
- 1/2 teaspoon dried thyme, or 2 sprigs fresh
Lentil Soup with no Ham Bone
Heat the butter and the olive oil in a soup pot over medium heat. Add the vegetables and cook until softened, about 5 minutes.
Add the ham and tomato paste. Cook for additional 10 minutes.
Add the garlic and cook for 1 minute.
Add broth, lentils, and thyme and bring to a boil. Reduce to a simmer, covered, for about 45 minutes. Serve!
Lentil Soup with a Ham Bone
Note: Use an uncleaned ham bone. When you remove the bone from the soup at the end of cooking, use two forks to shred the meat from it and add it to the soup.
Use 3 cups chicken broth, 1 cup beef broth, and 3 cups water.
Add everything to the pot except for the lentils. No need to soften the vegetables first. They float to the surface of the soup and cook/soften in the fat from the ham bone
Bring to a rapid boil, then decrease to a simmer.
Simmer for as long as you can, at least 2-3 hours. The longer, the more flavorful your soup will be.
Add the lentils during the last 45 minutes of cooking and simmer gently.
Remove the ham bone, add in the ham, and serve.
Calories: 198kcal, Carbohydrates: 25g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 1200mg, Potassium: 656mg, Fiber: 11g, Sugar: 3g, Vitamin A: 3721IU, Vitamin C: 19mg, Calcium: 55mg, Iron: 3mg