Classic Lentil Soup (with Ham Bone)

This Lentil and Ham soup recipe is my top choice for cold-weather comfort food. It's simple to prepare, wholesome, hearty, and comforting, using leftover ham, dried lentils, and just a few common ingredients.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10 Servings

Calories: 227 kcal per serving

Ingredients

2 - onions
2 cloves - garlic
3 - carrots
2 stalks - celery
1 tsp - kosher salt
1 tsp - kosher salt
1 lb - green lentils
1 can - crushed tomatoes
6–8 cups - chicken or vegetable broth
½ tsp - coriander
½ tsp - cumin
½ tsp - paprika
¼ tsp - black pepper
¼ tsp - red pepper flakes
2 tablespoons - tomato paste
2 - bay leaves
1 - lemon
1 - ham bone

Instructions

Heat olive oil in a Dutch oven over medium heat.
Add carrots, celery, and onion with 1 teaspoon salt; cook until softened, about 5 minutes.
Stir in garlic, spices, and tomato paste. Cook 2 minutes more.
Add broth, tomatoes, lentils, ham bone, and bay leaves. Bring to a boil, then reduce heat and simmer for 45 minutes.
Remove ham bone and bay leaves. Shred remaining ham, return to the pot.
Stir in lemon juice and zest. Season with salt and pepper to taste.
Serve warm with crusty bread.

Nutrition