Description
A hearty and flavorful Ham and Lentil Soup that combines tender lentils, savory ham, and aromatic vegetables. This comforting soup is seasoned with smoked paprika and cumin, finished with red wine vinegar and fresh parsley for a perfect balance of taste.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion (diced)
- 2 medium carrots (diced)
- 2 stalks celery (sliced)
- 3 cloves garlic (minced)
Main Ingredients
- 1½ cups dried brown lentils (rinsed)
- 1½ cups diced cooked ham
Liquids and Seasonings
- 1 tbsp olive oil
- 4 cups low sodium chicken broth (for a vegetarian option omit ham and use vegetable broth)
- 2 cups water
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp pepper
- 1 tbsp red wine vinegar (more to taste)
- 2 tbsp minced parsley
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and sliced celery. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add Lentils, Ham, and Liquids: Stir in the rinsed lentils, diced cooked ham, chicken broth, water, kosher salt, cumin, smoked paprika, and pepper. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes to 1 hour, or until the lentils are tender.
- Finish and Serve: Turn off the heat and stir in the red wine vinegar and minced parsley. Adjust salt and pepper to taste. Serve warm and enjoy your hearty ham and lentil soup.
Notes
- For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
- Rinsing lentils before cooking helps remove impurities and reduces any earthy taste.
- Adjust the amount of red wine vinegar to suit your taste preference for acidity.
- This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
