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Jana's Pressure Cooker Lentil Ham Soup

Jana's Pressure Cooker Lentil Ham Soup

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Create a delicious ham broth first and use it to cook the lentils along with herbs and cooked vegetables. The pressure cooker cuts down cooking time, but preserves the flavor of each ingredient.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
  2. Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
  3. Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.
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Reviews

Erin
3
9/30/2013

Really good soup, and the timing in the recipe is perfect. The vegetables were tender but not mushy or overcooked and the lentils were cooked perfectly as well. I did not use the shanks as directed since I had leftover ham I needed to use up so I used chicken broth and part water instead. I have no doubt the ham shanks and ham broth would be even more flavorful. I will try that next time!

Sweetcal
1
1/2/2014

So good!

Lily
0
12/20/2014

This recipe makes a delicious soup. However, I would offer a word of warning regarding choice of lentils. I've made it twice, following the recipe exactly both times. The first time was perfect; the second time, the lentils were not cooked after 6 minutes in the pressure cooker. After a little research, I think I know why. The first time, I used brown lentils - the most common kind. The second time, I used green lentils (all I could find in the store that day). It turns out that green lentils typically take longer to cook than brown ones, and even when they're done, they're not as soft as the brown ones. The soup was definitely better with brown lentils. Except for that issue, the soup was easy to make and just right for a wintry day.