Leslie's Ham Lentil Soup

Leslie's Ham Lentil Soup

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"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."

Ingredients

40 m {{adjustedServings}} servings 216 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Bring 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.
  2. Stir 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.
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Reviews

17
  1. 21 Ratings

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This is better than any other lentil recipe I've tried. I love the addition of the green bell pepper, and added some red in, too. I let it simmer all day and there was just a ton of flavor. Than...

Dear Leslie, bless your heart! I didn't have a ham bone, but was looking for a way to use up some ham that had been in the freezer, and decided to try your recipe with the slight modification o...

Tried this recipe tonight. Came out great! Used the tricolor lentils for some extra visual appeal. Red lentils faded to brown, black held up nicely.