Ham and Lentil Soup

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Ham and lentil soup is a warm hug in a bowl on cold days. This hearty soup is easy to make and takes just 15 minutes to prep. You’ll love how the smoky ham flavor blends with tender lentils and veggies.

The recipe serves 6 and cooks in about an hour and 20 minutes. It’s packed with protein and fiber, making it a filling meal. You can even make a big batch and freeze some for later. Give this comforting soup a try – your taste buds will thank you!

Exact Ingredients List

Here’s everything you’ll need to make this yummy ham and lentil soup:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 leftover ham hock or bone-in ham
• 8 cups low-sodium chicken broth
• 2 cups dried lentils, rinsed and drained
• Salt and freshly ground black pepper, to taste

Make sure to rinse and pick through your lentils before adding them to the pot. This removes any dirt or debris.

For extra flavor, you can use homemade chicken broth if you have some on hand. Store-bought works great too!

Don’t forget to season your soup at the end. A little salt and pepper goes a long way in bringing out all the tasty flavors.

Instructions

Heat olive oil in a big pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 minutes, stirring often.

Mix in garlic, tomato paste, thyme, oregano, and bay leaf. Cook for 2 more minutes. The garlic will smell good.

Put in the ham, broth, and lentils. Stir it all up. Turn up the heat until it boils. Then turn it down to simmer for about an hour.

Take out the ham. Pull the meat off and throw away the bone. Put the meat back in the pot.

Taste your soup. Add salt and pepper if you want. Take out the bay leaf – it’s not good to eat!

Scoop the soup into bowls. You can sprinkle some parsley on top if you like. Enjoy your warm, tasty soup!

Remember to stir the soup every now and then while it cooks. This stops things from sticking to the bottom of the pot.

Possible Substitutes List

You can easily swap out some ingredients in this ham and lentil soup recipe. Here are some tasty options:

Ham substitutes:

• Smoked turkey leg
• Bacon (6-8 slices, diced)
• Kielbasa sausage (1 cup, sliced)

Lentil alternatives:

• Split peas
• White beans
• Barley

Veggie swaps:

• Use leeks instead of onions
• Swap carrots for parsnips
• Try kale or spinach for extra greens

Broth options:

• Vegetable broth
• Beef broth
• Water with bouillon cubes

You can also play with the herbs and spices. Try adding rosemary or a pinch of smoked paprika for extra flavor. Remember to adjust cooking times if you use different legumes or grains.

How To Make It Diabetes-Friendly

To make this ham and lentil soup more diabetes-friendly, you can make a few simple changes. Start by using less olive oil – try 1 tablespoon instead of 2. This cuts down on fat and calories.

Choose a lean ham hock or bone-in ham to reduce saturated fat. You can also trim any visible fat before adding it to the pot.

Lentils are great for blood sugar control, so keep the full 2 cups. They’re high in fiber and protein, which helps slow digestion and prevent blood sugar spikes.

For the veggies, add extra carrots and celery. This boosts the fiber and nutrients without adding many carbs. You might try:

• 3 carrots instead of 2
• 3 celery stalks instead of 2

Skip adding salt at the end. The ham already has sodium, so extra salt isn’t needed. If you want more flavor, try adding fresh herbs like parsley or cilantro.

Serve smaller portions to control carb intake. Aim for about 1 cup per serving. Pair it with a side salad for a balanced meal.

By making these tweaks, you’ll create a tasty, diabetes-friendly soup that’s still hearty and satisfying.

Tips, Tricks & Storing

Get the most out of your ham and lentil soup with these handy tips:

• For extra flavor, sauté the veggies until they’re lightly browned.

• Don’t have a ham bone? Use diced ham or bacon instead.

• Toss in a splash of vinegar or lemon juice at the end to brighten the flavors.

Make your soup even heartier by adding:

• Diced potatoes
• Chopped spinach
• Canned diced tomatoes

Storing your soup is easy. Let it cool, then pop it in the fridge in an airtight container. It’ll keep for 3-4 days.

Want to freeze it? No problem! Pour cooled soup into freezer bags or containers. It’ll stay good for up to 3 months. Thaw overnight in the fridge when you’re ready to eat.

To reheat, warm gently on the stove or in the microwave. You might need to add a bit of water if it’s too thick.

Remember, lentils soak up liquid as they sit. If your leftover soup is too thick, just stir in some broth or water when reheating.