Hearty Ham and Lentil Soup
Hearty and wholesome, this ham and lentil soup simmers gently with onion, carrots, garlic, herbs, and a meaty ham hock. Cozy, savory, and satisfying — the perfect comfort soup for any day!
6
bowls
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil or any neutral oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tbsp (15 g) tomato paste
Herbs and Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
Main Ingredients
- 1 meaty ham hock or bone-in ham or leftover ham bone
- 8 cups (2 l) low-sodium chicken broth
- 1 1/2 cups (300 g) dried green or brown lentils rinsed and picked over
- salt and black pepper to taste (add at the end)
Equipment
- Large heavy-bottomed pot
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Stir in garlic, tomato paste, dried thyme, oregano, and bay leaf. Cook for 1–2 minutes until fragrant.
- Add the ham hock (or ham bone), chicken broth, and rinsed lentils to the pot. Stir until combined.
- Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 50–60 minutes, until lentils are tender.
- Remove the ham hock from the pot and set aside to cool slightly. Discard the bay leaf. Shred the ham meat from the bone, discarding bone and any excess fat, then return the shredded ham to the soup.
- Taste and season with salt and black pepper as desired. Serve hot with bread and your favorite toppings!
Notes
Feel free to use leftover ham instead of a hock, or swap in smoked turkey for a twist. For a vegetarian version, omit the ham and substitute vegetable broth, adding a splash of soy sauce and mushrooms for extra umami.
This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Reheat with a splash of water or broth if it thickens too much.
Variations: Add a scant pinch of red pepper flakes for heat, stir in greens like kale or spinach for color and freshness, or trade lentils for split peas if that's what you have.
Nutrition
Calories: 310kcal | Carbohydrates: 35g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 870mg | Potassium: 650mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3470IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 4.2mg