Description
Hearty and flavorful Ham and Lentil Soup made with tender brown lentils, savory diced ham, and a blend of aromatic vegetables and spices, perfect for a comforting meal any day of the week.
Ingredients
Scale
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
Main Ingredients
- 1½ cups dried brown lentils, rinsed
- 1½ cups diced cooked ham
- 4 cups low sodium chicken broth (or vegetable broth for vegetarian option)
- 2 cups water
Seasonings and Garnishes
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp pepper
- 1 tbsp red wine vinegar (more to taste)
- 2 tbsp minced parsley
Instructions
- Cook Mirepoix: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and sliced celery. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then add the minced garlic and cook for another 60 seconds until fragrant.
- Stir in Ingredients: Add the rinsed brown lentils, diced ham, low sodium chicken broth, water, kosher salt, cumin, smoked paprika, and pepper to the pot. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce heat to low to maintain a gentle simmer. Cover the pot and cook until the lentils are tender, approximately 45 minutes to 1 hour. Stir occasionally to prevent sticking and ensure even cooking.
- Add Vinegar and Parsley: Once the lentils are cooked through, turn off the heat. Stir in the red wine vinegar and minced parsley. Taste and adjust salt and pepper as needed. Serve the soup hot and enjoy its comforting flavors.
Notes
- For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
- Adjust the amount of red wine vinegar to suit your taste preference; it adds a nice tangy brightness to the soup.
- Leftovers can be stored in the refrigerator for up to 4 days and taste even better the next day.
- This soup freezes well; cool completely before transferring to airtight containers and freezing for up to 3 months.
- If you prefer a thicker texture, you can mash part of the lentils with a spoon before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Ham and Lentil Soup, lentil soup, ham soup, healthy soup, comfort food, easy soup recipe
