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Leslie's Ham Lentil Soup

Leslie's Ham Lentil Soup

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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.

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Nutrition

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  • 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

Directions

  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

Robyn
6
1/13/2014

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. Thanks for posting it!

NatNat
2
9/17/2014

I made a smaller portion just for my husband I sautéed onions and carrots in Bacon Fat then deglazed the pan with white wine then followed the rest of the recipe

JEANVIC1
2
5/30/2014

Had no split peas, but had lentils so I tried this one. Really yummy.