Lentil and Ham Soup
This hearty Lentil and Ham Soup is perfect for a cold winter’s day. It is packed with flavor and simple to make.
Lentils are perfect addition for this soup. I used Bob’s Red Mill green Lentils, Petite French Style for this soup as they will soften as the soup cooks, but they don’t get mushy. They hold their shape. You also do not need to soak them.
Traditionally, this soup would be made with ham hocks. Unfortunately, the grocery stores were all out of stock. When used, they do add a more smokey flavor to the soup. They did have a Ham Steak, so I used that and it was perfectly delicious.
In a large pan, render the bacon by cooking it slowly, allowing it to release its fat. Remove the bacon and set aside. Pour a little of the bacon grease into a large soup or stock pot. Wipe the pan clean. Cook the ham steak in the same pan. Remove from the pan, let cool and cut into a small dice. Add the juice that the ham released to the stockpot. Set the ham aside.
Add your mirepoix (carrots, celery and onion) plus the minced garlic to the soup/stock pot. Sauté until the onions are translucent and the celery and carrots are tender. Do not let them brown. I add in about 1 ounce of the chicken stock to make sure they become tender without browning.
Add in the cooked diced ham and bacon.
Add the whole tomatoes that have been crushed through your clean fingers, the low-sodium chicken stock and lentils.
Lightly salt and pepper to taste. Remember the ham and bacon have salt in them. Add 1 bay leaf and mix thoroughly.
Bring to a boil. Reduce the heat to a simmer and cook on low for 45 minutes to 1 hour. Adjust the seasonings as needed. Discard the bay leaf before serving.
If you like my Lentil and Ham Soup recipe, please leave a comment and let me know what you think. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to subscribe and you will be emailed each time I post a new recipe.
Lentil and Ham Soup
A hearty Lentil and Ham Soup that is packed with flavor and simple to prepare.
Ingredients
- 10-12 bacon slices, diced
- 2 cups cooked ham, diced
- 1 ¼ cups carrots, diced
- 1 ¼ cup celery, diced
- 1 ¼ cups onion, diced
- 1 garlic clove, minced
- 28 ounces whole tomatoes, crushed through fingers
- 48 ounces low-sodium chicken broth
- 1 cup dried green lentils (petite French style), washed
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Kosher salt
- 1 bay leaf
Directions
- Step 1 In a large pan, render the bacon by cooking it slowly, allowing it to release its fat. Remove the bacon and set aside. Pour a little of the bacon grease into a large soup or stock pot. Wipe the pan clean.
- Step 2 Cook the ham steak in the same pan. Remove from the pan, let cool and cut into a small dice. Add the juice that the ham released to the stockpot. Set aside.
- Step 3 Add your mirepoix (carrots, celery and onion) plus the minced garlic to the soup/stock pot. Sauté until the onions are translucent and the celery and carrots are tender. Do not let them brown.
- Step 4 Add the whole tomatoes that have been crushed through your clean fingers, low-sodium chicken stock and lentils.
- Step 5 Lightly salt and pepper to taste. Add 1 bay leaf and mix thoroughly.
- Step 6 Bring to a boil. Reduce the heat to a simmer and cook on low for 45 minutes to 1 hour. Adjust the seasonings as needed. Discard the bay leaf before serving.
