Leslie's Ham Lentil Soup Recipe - Allrecipes.com
  • READY IN 40 mins

Leslie's Ham Lentil Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Jan 13, 2014

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. Thanks for posting it!

 
Apr 22, 2014

This was really good. My Husband and 3 year old daughter ate it up! I served it with toasted pretzel bread and it was delish!

 

5 Ratings

May 30, 2014

Had no split peas, but had lentils so I tried this one. Really yummy.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 37.9 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 14.1 g
  • 57%
  • Protein
  • 15.6 g
  • 31%
  • Sodium
  • 539 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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