This Ham and Lentil Soup is what I make when I have leftover ham from the holidays and need a quick and cozy meal.
Lentils are high in fiber and very filling. They are one of my favorite soups to make when I need to feed a crowd.
I like to serve my ham and lentil soup Colombian-style; paired with patacones and hogao (stewed tomatoes and onions) for perfect crunchy and bright bite.
Recipe highlights
Lentils are gluten free, a great source of fiber and protein with about 10 grams of protein per ¼ cup dried lentils..
This soup is full with flavor from the ham paired with aromatics such as garlic, onion and bay leaf which compliment the meat flavor.
Once you put the ingredients together, this recipe is pretty hands off and comes together in one pot.
Ingredients
For this recipe I made a huge batch of lentils. 2 cups dry of lentils yield about 6 cups of cooked lentils so you will have plenty of leftovers.
- Whole green lentils: I used green lentils that required no soaking.
- ham: I used the leftover from the holiday ham recipe diced into medium size cubes.
- Carrots: I like the sweetness they add to the dish and the pop of color. I diced them into small cubes.
- Potatoes: For this recipe I used diced russet potatoes but any variety works.
- Onion: I like using white or yellow onion finely diced.
- Garlic.
- Bay leaf.
- Tomato paste.
Serving ideas
Serve these lentils on their own and you have a well rounded meal that includes starch, vegetables and plenty of protein from both the ham and the lentils.
I love serving this lentil soup with some Colombian toppings such as hogao and patacones.
You can also serve this soup with a side of white rice, a fresh salad and some pickled onions.
Storage
Store leftovers in the fridge in an airtight container for up to 3 days. The time will highly depend on your ham (the longer it has been since you cooked them ham originally, the faster you will need to eat the leftovers).
I froze 4 cups of leftovers and will enjoy them through the winter season, each time I'm planning to experiment with different toppings to change the flavors a bit.
Ham and Lentil Soup
Equipment
- 1 Large pot such a dutch oven
Ingredients
- 2 tablespoons avocado oil
- 1 cup yellow onion diced. About ½ onion
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 4 cups vegetable broth chicken, beef stock or water.
- 1 cup carrots diced. About 2 carrots
- 2 cups russet potatoes diced
- 2 cups ham diced
- 2 cups green lentils rinsed and drained
- salt and pepper to taste
- 1 tablespoon Italian parsley chopped, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and a pinch of salt. Sauté until onion is translucent.
- Add the tomato paste and cook for about 2 minutes until it develops a deep dark color.
- Add the garlic and sauté for one minute.
- Add the vegetable broth, carrots, potatoes and lentils.
- Bring to a boil. Reduce heat, cover and simmer 30 minutes, until lentils are cooked through and the potatoes are softened.
- Season soup to taste with salt & pepper. Garnish with Italian parsley and serve.
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