Ham and Lentil Soup

This Ham and Lentil Soup features onions, celery, carrots, tomatoes, dried lentils, and smoked ham in a savory and smoky broth.

Course chicken soup, main meal soup

Cuisine American

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 359kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion chopped
2 ribs celery, chopped
3 large carrots, peeled and chopped
4 cloves garlic minced
½ tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried marjoram
2 bay leaves
4 cups low-sodium chicken broth
2 cups water
1⅓ cups dried green or brown lentils
1 (15-ounce) can fire-roasted diced tomatoes
2½ cups diced smoked cooked ham or ham steak with bone
chopped fresh parsley

Instructions

Heat the olive oil in a Dutch oven over medium heat. Cook the onions, celery, and carrots until the onions and celery are soft.
Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, and marjoram. Cook for 1 minute while stirring.
Add the bay leaves, chicken broth, water, dried lentils, and diced tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
Add the ham steak and simmer for 15-30 minutes or until the lentils are tender. Remove the ham steak. Dice the ham while removing the bone and fat. Add the diced ham back to the pot.
Remove the bay leaves and garnish with fresh herbs.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition