Lentil Soup With Ham


Ingredients to sauté

Ingredients to Add With Broth:

Ingredients For Last 5 Minutes of Cooking:

Topping For Individual Soup Bowls:


  1. Heat oil in a 5-quart Dutch oven on medium heat.
  2. Add ham.
  3. Cook ham until it gets a bit browned and crisp; about 10 to 15 minutes.
  4. Add onion, garlic, carrots, and celery to Dutch oven.
  5. Cook for 10 minutes until nicely golden brown and tender. Add more oil if needed.
  6. Add chicken broth, lentils, tomatoes, lemon zest, lemon juice, thyme, cumin, coriander, bay leaf, black pepper, and dry sherry to Dutch oven.
  7. Bring soup to a simmer.
  8. Cover the pot.
  9. Reduce the heat and simmer until lentils are tender; 30 to 45 minutes.
  10. Stir in balsamic vinegar and parsley.
  11. Simmer for 5 more minutes.
  12. Ladle into soup bowls and sprinkle with parmesan cheese.


Makes 8 to 10 servings.

If desired, serve with cornbread.

Looking for a vegetarian version of this recipe? Try vegetarian lentil soup.

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