Ham and Lentil Soup: Satisfying With Lentils, Ham and Vegetables

Ham and Lentil Soup is an easy recipe to prepare. Let it slowly simmer and enjoy with crusty bread. Lentils are small, dried legumes that look similar to split peas. They add excellent protein.

Recipe for Ham and Lentil Soup

1 1/2 cup dried lentils
1 Tbsp. vegetable oil
1 cup chopped onions
1 chopped garlic clove
4 cups beef stock
6 cups water
1 cup cubed ham
1 cups chopped celery
2 cup diced carrots
2 whole cloves
1/2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. cider vinegar

Directions:

In a heavy soup pot, lightly sauté the onions and garlic in the oil. Add the remaining ingredients. Cover and simmer about 4 hours, or until lentils are soft. You may need to add more water, depending on how thick or how soupy you like it. Add the vinegar right before serving.

Variations:

Add 1 can diced tomatoes.

Notes:

You may use brown, red, or yellow lentils in this soup recipe. Some people recommend soaking the lentils overnight. I don't find this necessary. But, it may speed up the cooking time. If you soak them, drain off the soaking liquid before you add them to the soup.

Substitutions:

Use black eyed peas or other small dry beans instead of the lentils.

Go to the page that lists the soups with ham.

Go to the page that has the soup recipes with dried beans, peas, and legumes.

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