There’s nothing more comforting than a piping hot bowl of Lentil Soup with Ham! A delicious way to use a leftover ham bone from the holidays. A hearty soup recipe that’s packed with vegetables and protein!
Scale
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon chopped fresh thyme plus more for garnish
- 1 tablespoon chopped garlic
- 1/2 cup dry red wine
- 16 ounce bag dry lentils, rinsed
- 2 cups cooked, diced ham
- 1 cup crushed tomatoes
- 5 cups beef broth
- 2 cups water
- 1 – 1 1/2 teaspoons cumin (start with 1 and then you can season with more at the end)
- 2 bay leaves
- Grated parmesan cheese and fresh black pepper for garnish
Instructions
- Add the oil to a dutch oven or soup pot over medium heat. Add the onion, carrots, celery, salt, pepper and thyme, and then cook for 5-7 minutes until the vegetables are soft. Stir in the garlic and cook for one minute more.
- Pour in the wine to deglaze, scraping up all the brown bits from the bottom of the pot. Let the wine reduce for a minute or two until it’s just about evaporated, then add the lentils and ham to the pot, stirring to combine the ingredients.
- Next add the crushed tomatoes, beef broth, water, cumin and bay leaves and bring the soup to a boil. Reduce the heat to a simmer and cook, covered for 35-40 minutes until the lentils are soft. Stir the soup occasionally while simmering.
- Remove the bay leaves, taste and adjust the seasonings if needed and serve.
Recipe Notes
Store: Store leftover soup in an air tight container in the refrigerator for up to 4 days.
Freeze: Freeze the soup in freezer bags or containers for up to 3 months.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
