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This Lentil Ham Soup has been my go-to comfort food whenever I need something warm, filling, and full of flavor. It combines simple ingredients into a hearty meal that feels like a hug in a bowl, perfect for chilly evenings or whenever you want to use up leftover ham.
I first made this soup on a blustery fall day when I had a bit of leftover ham and some dried lentils stashed away. It quickly became a family favorite, with everyone asking for seconds.
Ingredients
- Chicken broth low sodium: helps keep the soup flavorful without too much salt so you can control seasoning better
- Water: adds the necessary liquid base, balancing the broth for a lighter texture
- Carrots: bring subtle sweetness and color, choosing fresh firm carrots is best
- Celery: adds a nice aromatic crunch, look for crisp stalks with fresh bright leaves
- Onion: provides a savory foundation, a yellow onion works great here for sweetness and depth
- Dried lentils: are the protein-packed star of the show, make sure to rinse them well to remove any dust or debris
- Garlic minced fresh garlic: adds essential warmth and depth to the soup
- Red wine vinegar: brightens the flavors and balances the richness from the ham
- Cubed cooked ham: delivers smoky salty flavor, leftover or deli ham cut into small cubes is perfect
- Dry mustard: adds a subtle tang and complexity, use fresh dry mustard powder for best flavor
- Salt: balances the flavors, adjust to taste near the end
- Ground black pepper: for a hint of spice and warmth, freshly ground is best
Instructions
- Gather Ingredients:
- Collect all your ingredients and prep vegetables by chopping carrots, celery, onion, and mincing garlic. Measure out broth, water, lentils, ham, and seasonings. Having everything ready makes the process smoother.
- Combine and Simmer:
- In a large stockpot, pour in the chicken broth and water. Add the chopped carrots, celery, onion, lentils, minced garlic, and the red wine vinegar. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered. This step softens the vegetables and starts cooking the lentils and melds the flavors. Cook until carrots are tender which takes about 10 minutes.
- Add Ham and Seasonings:
- Stir in the cubed cooked ham, dry mustard, salt, and ground black pepper. Let the soup simmer gently for an additional 20 to 30 minutes or until the lentils are soft but not mushy. This allows the ham to warm through and the flavors to deepen.
- Taste and Adjust:
- Give the soup a final taste and adjust seasoning if needed. You can add a little more salt or vinegar depending on your preference. Serve hot with bread or your favorite side.
The red wine vinegar is my favorite twist in this soup. It adds just the right amount of brightness to cut through the richness of the ham. I remember once bringing this to a family potluck and everyone kept asking for the recipe, it quickly became a requested dish at every gathering.
Storage Tips
Store leftover soup in airtight containers and refrigerate for up to four days. When reheating, add a splash of water or broth to loosen it if it thickens. This soup also freezes beautifully. Portion it out into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge before reheating on the stove or microwave.
Ingredient Substitutions
If you don’t have ham you can use smoked sausage or bacon for a similar smoky flavor. Green or brown lentils can be swapped in if you prefer a firmer lentil texture. Red lentils will cook faster but tend to become mushy. Apple cider vinegar can be used instead of red wine vinegar for a slightly different tang.
Serving Suggestions
Serve with crusty bread or warm cornbread for dipping in the broth. Garnish with fresh parsley or a spoonful of sour cream for extra creaminess. Pairs well with a simple green salad or steamed greens to balance the meal.
This soup offers a comforting balance of flavors and nutrition that will please any crowd.
FAQs about Recipes
- → Can I use green or brown lentils instead of dried lentils?
Yes, green or brown lentils work well as they hold their shape during cooking and add a pleasant texture.
- → What type of ham is best for this dish?
Cooked, smoked ham with some fat content imparts the best rich, savory flavor.
- → Can I prepare this soup in advance?
Absolutely, flavors deepen when reheated, making it ideal for next-day enjoyment.
- → Is red wine vinegar essential?
It adds brightness and balances richness, but apple cider vinegar can be a substitute.
- → How can I adjust the seasoning to my taste?
Taste as it simmers and adjust salt, pepper, or mustard according to your preference.