Ham and Green Lentil Soup. A super easy and delicious way to make soup stock from a ham bone and then use it with leftover baked ham in this simple, tasty lentil soup.
This Ham and Green Lentil Soup, once more comes to you courtesy of Spouse. Spouse is a real diehard soup fan. I think she could eat it every day.
She’s always putting together different combinations to create new soups.
Our freezer always seems to be full of small individual sized plastic containers filled with single servings. These will make for a quick lunch or light dinner any time that’s simple, wholesome and delicious.
This particular soup is really an alternative to split pea soup using green lentils instead. It is a terrific soup to make using the leftovers from a bone-in baked ham dinner.
If you need a good baked ham recipe, here is our family’s standard recipe: Dijon Mustard and Demerara Sugar Glazed Ham.
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- 8 - 10 cups of water
- 1 ham bone
- 3 bay leaves
- 1 medium red onion , chopped
- 2 cups diced leftover cooked ham
- 1 cup of green lentils
- 1 and ½ cups of diced carrots
- 1 and ½ cups diced celery
- 4 tbsp chopped fresh oregano
- pinch freshly ground pepper
Simmer the ham bone in the water along with the bay leaves, and red onion for about an hour.
Remove ham bone and add the lentils and diced ham.
Simmer for 30 minutes and add the carrots, celery, oregano and pepper.
Simmer until vegetables and lentils are tender, about 30 minutes.