Lentil soup with ham

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This hearty lentil soup makes excellent use of leftover ham, transforming it into a comforting and nutritious meal. Packed with vegetables, lentils, and aromatic spices, this soup is not only flavorful but also a great way to minimize food waste by reusing leftover ham in a unique and delicious way.

This recipe creatively repurposes leftover ham, incorporating it into a lentil soup that is both hearty and flavorful. The ham adds a rich, savory depth to the soup, while the lentils provide a nutritious and satisfying base. By combining these ingredients with fresh vegetables and aromatic spices, this soup offers a unique and delicious way to enjoy leftovers, making it a perfect meal for a cozy night in.

Prep time: 15 minutes Cook time: 55 minutes

Total time: 1 hour 10 minutes Yields: 4-6 serving

Ingredients

• 1 ½  cup dried green lentil

• 2 tablespoons olive oil

• 2 carrots sliced

• 1 large onion chopped

• 2 stalks celery chopped

• 4 cloves garlic, minced

• 1 (32 oz.) carton low-sodium chicken broth

• 2 cups water

• 1 can (15 oz.) diced tomatoes

• 1 ½ cup cooked leftover ham chopped

• ½ teaspoon dried thyme

• ½ teaspoon paprika 

• Salt and pepper to taste

• Freshly chopped parsley for serving (optional)

Directions

1. Heat the olive oil in a large pot over a medium heat.  Add chopped onion, garlic, carrots and celery and cook until the vegetables are softened, about 5 minutes.

2. Pour in the canned tomatoes  (with their liquid), chicken broth, ham, lentil, paprika and thyme into the pot and bring it to a boil. Season with salt and pepper to taste. 

3. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 45 minutes, or until the lentils are tender.

4. Check the soup occasionally and add more water if necessary to maintain the desired consistency.

5. Once the lentils are cooked, taste and adjust the seasoning if needed. Garnish with chopped parsley before serving. Serve hot and enjoy!