Ham and Lentil Soup
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Cook time: 
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Serves: 6 quarts
 
Ingredients
  • 1 pound (454 g) dry brown lentils, rinsed well
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 parsnips, peeled and diced (or 3 yellow potatoes)
  • 1 ham bone
  • 1 pound (454 g) cooked ham, diced
  • 4 quarts water
  • SERVE WITH
  • Southern buttermilk cornbread
Preparation
  1. In the medium bowl, cover the rinsed lentils with clean water and let them soak for about 10 minutes.
  2. In the large pot, sauté the onions and celery in the olive oil until they soften and glisten, about 5 minutes. Add the salt and pepper and continue to sauté for another 2 minutes.
  3. Add the parsnips, ham bone, diced ham, water, and lentils and bring to a boil. Reduce heat and cook at a simmer until the parsnips and lentils are tender, about 20 minutes. Add more salt and pepper to taste. Remove the ham bone and serve the soup with cornbread.
More Information
Equipment

8-quart pot with lid
medium bowl
Recipe by Andrea Meyers at https://andreasrecipes.com/ham-and-lentil-soup/