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Lentil Ham Soup Recipe

Recipe by: Arielle Darling

"One of my family's go-to recipes for using leftover Christmas ham. Enjoy with crusty French bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and cook at a simmer until the carrots are tender, about 10 minutes.
  • 2Stir ham, mustard, salt, and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.
Footnotes
  • Cook's Notes:
  • Just before serving, sprinkle some grated Parmesan cheese on top.
  • For added smoky flavor, add 1 to 2 teaspoons paprika.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 178 cals
  • 1 (32 ounce) carton low-sodium chicken broth
  • 2 cups water
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 cup dried lentils
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups cubed fully cooked ham
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    178
    9%
  • Fat:
    5.4
    8%
  • Carbs:
    19.4
    6%
  • Protein:
    13
    26%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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