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lentil and ham soup

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is just the thing to serve on a bitter cold evening. Sure to warm you through and through. Homemade croutons add a nice touch. Recipe can easily be doubled to serve throughout the week. Leftovers are always good! Recipe & photo: Foodnetwork.com 02-06-15

yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For lentil and ham soup

  • 6 Tbsp
    butter
  • 2 stalk
    chopped celery
  • 2
    carrots, chopped
  • 2
    turnips, peeled and cut into 1-inch cubes
  • 1
    red onion, chopped
  • 2 Tbsp
    all purpose flour
  • 1 tsp
    chopped fresh thyme
  • 1
    boneless ham steak cut into 3/4-inch cubes (about 3/4 pound)
  • 2 can
    (15.5 oz.) lentils (do not drain)
  • 1/2
    baguette, cut into 1/2-inch cubes
  • 1/4 c
    chopped fresh parsley
  • salt and pepper to taste

How To Make lentil and ham soup

  • 1
    In a large pot heat 3 Tbsp. butter over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start to brown, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
  • 2
    Add the ham and lentils with their liquid. Increase the heat to medium high and bring to a boil, then reduce heat to medium low until simmering. Cook, stirring occasionally, until soup thickens slightly and the lentils are creamy, about 7 minutes.
  • 3
    Meanwhile, melt the remaining 3 Tbsp. butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.
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