|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Your family will love this classic, slow-simmered lentil soup. The hearty soup includes carrots, celery, and onions, along with basic seasonings. A leftover meaty ham bone or ham hock flavors this tasty lentil soup. It makes an excellent lunch when the soup is with a sandwich or salad (or just enjoyed in a big steamy bowl).
For a heartier dinner soup, add some extra diced leftover ham along with the ham bone or ham hock. Cooked sliced smoked sausage or diced cooked bacon can be used to replace the ham. If you have vegetarians in the family, omit the ham and replace the water with low sodium vegetable broth.
The soup lends itself to a variety of different seasonings. Feel free to add a clove of minced garlic or about 1/2 teaspoon of garlic powder. Some herbs that go particularly well with lentils are mint, parsley, thyme, and sorrel. Or add color and nutrients to the soup with a handful of chopped fresh spinach or chard.
Compared to other dried legumes, lentils are easy to prepare. There is no presoaking is required and they take much less time to cook. The leftovers are even better the next day, so make a big double batch or make the soup a day in advance. You can also freeze the lentil soup in meal-size or serving-size portions for another day.
- For the Homemade Croutons
- 2 to 3 slices firm bread
- 2 tablespoons extra-virgin olive oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Optional: garlic powder (to taste)
- Optional: dried herbs (your choice of herbs, to taste)
- For the Lentil Soup
- 1 meaty ham bone (or 1 large ham hock)
- 6 cups water (or vegetable or chicken stock, preferably low-sodium or unsalted)
- 1 1/2 cups dried lentils (brown or green)
- 2 cups carrots (about 3 to 4 medium carrots, sliced)
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 2 teaspoons salt
- Optional: 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- Garnish: parsley (chopped)
Note: while there are multiple steps to this recipe, this soup is broken down into workable categories to help you better plan for preparation and cooking.
Make the Homemade Croutons
Gather the ingredients.
If you have any leftover bread lying around, homemade croutons are the perfect topping for this soup. To make them, cut 2 to 3 slices of firm bread into 1/2-inch cubes.
Toss the bread cubes with 2 tablespoons of extra-virgin olive oil.
Spread the bread cubes out on a foil or parchment paper-lined baking sheet and then sprinkle the cubes lightly with salt and pepper.
For seasoned croutons, sprinkle with garlic powder and some dried herbs, as desired.
Bake the croutons in a preheated 350 F oven for about 10 to 15 minutes or until golden brown.
Make the Lentil Soup
Gather the ingredients.
In a stock pot or Dutch oven, combine the ham bone, water or stock, lentils, carrots, celery, onion, salt, sugar, black pepper, and bay leaf. Cover the pot and bring to a boil.
Reduce the heat to low and simmer for about 45 minutes to 1 hour, or until the lentils are tender.
Take out ham bone or hock and remove meat.
Chop meat and return it to lentil soup.
Remove the bay leaf.
Ladle the lentil soup into bowls and top with fresh chopped parsley or croutons, as desired.
- If salted broth or stock is used, taste the soup just before it's done and add salt, as needed.
- The soup is ready in about an hour. If you don't have that much time, you might like this crock pot lentil soup.