Ham and Lentil Soup

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When the weather starts to cool down, I always make a big batch of this ham and lentil soup. It’s warm, filling, and packed with flavor from simple ingredients like carrots, garlic, and smoky paprika. I’ll usually make a double batch in the fall and freeze half for busy weeks when I don’t feel like cooking. You probably have most of the ingredients in your pantry already, and if you don’t, throw in what you have.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time55

Total Time1 5

Course: Soup

Cuisine: American

Servings: servings

Author: Laurel Perry

Ingredients

1 tbsp olive oil
1 yellow onion diced
2 medium carrots diced
2 stalks celery sliced
3 cloves garlic minced
1½ cups dried brown lentils* rinsed
1½ cups diced cooked ham
4 cups low sodium chicken broth (for a vegetarian option omit ham and use veggie broth)
2 cups water
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

In a large pot, heat the olive oil over medium heat. Add in the onion, carrots, and celery. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook for another 60 seconds or until fragrant.
1 tbsp olive oil, 1 yellow onion, 2 medium carrots, 2 stalks celery, 3 cloves garlic
Stir in the lentils, ham, chicken broth, water**, salt, cumin, smoked paprika, and pepper. Bring to a boil, reduce to a simmer, cover and cook until the lentils are tender, 45 minutes to 1 hour.
1½ cups dried brown lentils*, 1½ cups diced cooked ham, 4 cups low sodium chicken broth, 2 cups water, 1 tsp kosher salt, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp pepper
Turn off heat and stir in the red wine vinegar***, parsley and adjust salt and pepper to taste. Serve and enjoy!
1 tbsp red wine vinegar, 2 tbsp minced parsley

Video

Notes

*Use brown, green, or French green lentils for this soup—they hold their shape well and give the soup a hearty texture.

**Add a splash more water or a squeeze of lemon juice to balance out the saltiness.

***Wait to add the vinegar until the end of cooking, since adding acidic ingredients too early can keep the lentils from becoming tender.

Nutrition