Ham and Lentil Soup
A hearty and nutritious soup combining lentils and savory ham, perfect for cold days or using leftover ham.
Ingredients
Main Ingredients
- 1 cup lentils, rinsed
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup diced cooked ham Leftover ham is great for this recipe.
- 1 teaspoon thyme
- to taste Salt and pepper
- as needed tablespoon Olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery, sautéing until softened.
- Stir in garlic and cook for another minute.
Cooking
- Add lentils, broth, diced ham, thyme, salt, and pepper.
- Bring to a boil, then cover and simmer for about 30-40 minutes or until lentils are tender.
- Adjust seasoning if needed, and serve warm.
Notes
Serve hot, garnished with fresh herbs if desired. Pairs well with crusty bread or a simple green salad. For leftovers, store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Cool completely before freezing and reheat on the stove after thawing overnight in the fridge. Rinse lentils well before using and feel free to substitute other cooked meats or adjust herbs and spices as desired. For a vegetarian version, omit the ham and use vegetable broth, adding more veggies like spinach or kale for extra nutrition.