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Leslie's Ham Lentil Soup

4

40 min

Leslie's Ham Lentil Soup

Leslie's Ham Lentil Soup Photo 1

Time

40 min

Serving

6 persons

Calories

216

Rating

4.00★ (156)

Cuisine

Author: Victoria Buriak
I originally called this my "experimental lentil" soup, patching together various other lentil ham bone soup recipes. I've been making it every fall for a decade now. What's listed here is a single recipe, though I can't remember the last time I've made such a small batch. It's great for freezing in individual servings for lunches.

Ingredients

  • water: 8 cups
  • ⅔ tablespoons chicken bouillon granules: 2 piece
  • ham bone with some meat: 1 piece
  • lentils: 2 cups
  • stalks celery: 2 piece (chopped)
  • carrots: 1 cup (chopped)
  • green bell pepper: 1 piece (chopped)
  • onion: 0.5 piece (chopped)
  • marjoram: 1 tsp (dried)
  • bay leaf: 0.25 tsp (crushed)

Metric Conversion

Stages of cooking

Leslie's Ham Lentil Soup Photo 21
Leslie's Ham Lentil Soup Photo 32
Leslie's Ham Lentil Soup Photo 43
  1. Bring water and chicken bouillon granules to a boil in a stock pot; stir to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
    Leslie's Ham Lentil Soup Photo 2
  2. Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes.
    Leslie's Ham Lentil Soup Photo 3
  3. Turn off heat and remove ham bone from soup. Cut ham from bone and cube meat. Return meat to soup and discard bone.
    Leslie's Ham Lentil Soup Photo 4

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