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Leslie's Ham Lentil Soup 11

Leslie's Ham Lentil Soup


"I originally called this my 'experimental lentil' soup, patching together various other lentil 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."
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40 m servings 216 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring water and chicken bouillon granules to a boil in a stock pot, stirring 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.
  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. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 63
  1. 80 Ratings

Most helpful positive review

Dear Leslie, bless your heart! I didn't have a ham bone, but was looking for a way to use up some ham that had been in the freezer, and decided to try your recipe with the slight modification o...

Most helpful critical review

The soup was good - and it didn't quite measure up to the great reviews I read. Not sure why mine wasn't as great. It was quite salty, for one thing. I had a leftover Honeybaked ham bone - so so...

Most helpful
Most positive
Least positive

Dear Leslie, bless your heart! I didn't have a ham bone, but was looking for a way to use up some ham that had been in the freezer, and decided to try your recipe with the slight modification o...

This is better than any other lentil recipe I've tried. I love the addition of the green bell pepper, and added some red in, too. I let it simmer all day and there was just a ton of flavor. Than...

Love this recipe! I did add a few extra things to it that worked out really well...a can of diced fire roasted tomatoes, 1 Tbs of sugar to cut the acidity, a few cups of chopped kale, some fres...

Tried this recipe tonight. Came out great! Used the tricolor lentils for some extra visual appeal. Red lentils faded to brown, black held up nicely.

I made this last night, and it was gone in about 45 minutes! Very good, hearty, flavorful soup. I didn't have any bullion or a spare hambone laying around, so, I used canned chicken broth (2 can...

I made a smaller portion just for my husband I sautéed onions and carrots in Bacon Fat then deglazed the pan with white wine then followed the rest of the recipe

This soup is delicious!!! I loved that it was so quick and easy to make. I didn't have any marjoram but it was delicious nonetheless. My husband raved about it! This will definitely become a...

I was out of marjoram and bay leaves, but used my herbs de Provence (which includes marjoram and a zillion other things), and I used up some left over ham aside from the ham bone. It's deliciou...

I was very pleasantly surprised by this soup. It was so quick to make as well. I do tend to customize recipes on the fly. I added garlic and ginger finely diced. Also a whole red onion. It was a...

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