Ham and Lentil Soup

Serving a bowl of the lentil bean soup with ham in a white bowl.

5 from 1 vote

This outstanding French lentil soup with ham will be the recipe you reach for every time you have a leftover ham bone. It's hearty, rich and satisfying, making a big pot to feed the whole family–no all-day simmer required.

Course Soup

Cuisine French

Keyword bean soup, lentils, soup

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 215.63kcal

Author Lisa Lotts

Equipment

1 Dutch Oven 6-8 quarts with a tight fitting lid

Ingredients

1 tablespoon olive oil
1 cup yellow onion chopped
2 stalks celery chopped
2 medium carrots peeled and chopped
3-4 cloves garlic minced, about 1 tablespoon
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes or to taste
2 tablespoons tomato paste
2 cups de Puy lentils French green lentils
6-7 cups fresh water
1 bay leaf
1 leftover ham bone (can use ham hocks or a ham steak with the bone, diced)
salt and pepper to taste
1 tablespoon parsley chopped

Instructions

Sort through 2 cups de Puy lentils to ensure there are no stones or detritus hiding. Transfer to a strainer and rinse under cold running water until the water runs clear. Set aside.
Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. When the oil is hot add 1 cup yellow onion, 2 stalks celery, 2 medium carrots, 3-4 cloves garlic and sauté, stirring occasionally until the vegetables are tender and fragrant.
Add 1 teaspoon dried thyme, ½ teaspoon crushed red pepper flakes, and 2 tablespoons tomato paste. Stir together until the mirepoix is coated with the tomato paste and is fragrant.
Add the lentils to the pot and pour 6-7 cups fresh water over the legumes. Add 1 bay leaf and 1 leftover ham bone. Bring to a boil, reduce the heat to a simmer and rest the lid on the Dutch oven so it's slightly askew and steam can escape.
Simmer the soup for 45 minutes to an hour, stirring occasionally.
Taste for seasoning and adjust with salt and pepper to tasteassalt and pepper to tasteneeded; garnish with 1 tablespoon parsley. Serve.

Video

Notes

Storage:

Store leftovers in an airtight container in the fridge for up to 3-5 days.

Reheating:

Reheat over medium heat in a saucepan or microwave in 30-45 second bursts in the microwave, stirring after each.

Freezing:

This French lentil soup freezes well for up to 3 months.
Store in an airtight, freezer-safe container.
Defrost before reheating.

Nutrition