Ham and Lentil Soup
Smoky ham and earthy lentils simmer with vegetables in a savory broth for a hearty and comforting one-pot meal.
Ingredients
- 1 tbsp olive oil 15 ml
- 1 large yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste 30 g
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes optional
- 2 cups French green lentils sorted and rinsed, 400g
- 7 cups water or unsalted broth 1.65 L
- 1 smoked ham bone or 2 ham hocks about 1.5 lbs / 680g
- 1 bay leaf
- Kosher salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
- Stir in the minced garlic, dried thyme, and red pepper flakes (if using). Cook for 30 seconds until fragrant, then stir in the tomato paste and cook for one more minute.
- Add the rinsed lentils, water, ham bone, and bay leaf to the pot. Stir everything together.
- Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 45-50 minutes, or until the lentils are tender.
- Carefully remove the ham bone and bay leaf. Let the bone cool slightly on a cutting board.
- Once cool enough to handle, pull the meat from the bone. Shred or chop the meat and discard the bone and any large pieces of fat. The internal temperature of the ham should reach 145°F (63°C).
- Return the shredded ham to the soup. Taste and season with salt and pepper as needed. The amount of salt will depend on the saltiness of your ham bone.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Lentil Choice: French green lentils (Puy lentils) hold their shape well. You can substitute with brown or regular green lentils, but they will cook a bit faster and may become softer.
Ham Options: If you don't have a ham bone, two smoked ham hocks are a great substitute. You can also use about 1 pound of diced cooked ham, added during the last 10 minutes of cooking.
Food Safety: Ensure any pork, including ham, reaches a safe internal temperature of 145°F (63°C) when cooked or reheated.
Broth vs. Water: Water is sufficient as the ham bone creates a flavorful broth. For an even richer soup, you can use unsalted chicken or vegetable broth.