SEARCH
More 10 Photos

Leslie's Ham Lentil Soup Recipe

Recipe by: soupysales

"I originally called this my 'experimental lentil' soup, patching together various other lentil soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
  • 2Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 216 cals
  • 8 cups water
  • 2 2/3 tablespoons chicken bouillon granules
  • 1 ham bone with some meat
  • 2 cups lentils
  • 2 stalks celery, chopped
  • 1 cup chopped carrots
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon crushed bay leaf
Nutrition

Amount per serving ( 5 total)

  • Calories:
    216
    11%
  • Fat:
    1.1
    2%
  • Carbs:
    37.9
    12%
  • Protein:
    15.6
    31%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like