Skip to main content New this month
Get the Allrecipes magazine

Leslie's Ham Lentil Soup

Rated as 4.72 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 216 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • 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.

Footnotes

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

Nutrition Facts


Per Serving: 216 calories; 1.1 g fat; 37.9 g carbohydrates; 15.6 g protein; < 1 mg cholesterol; 539 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 83
  1. 104 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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

Hi. I had great hopes for this soup. I do not think that it rates a 5 star rating. It was adequate. The broth was thin. Not as savory and delicious as I wanted.

Most helpful
Most positive
Least positive
Newest

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 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

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 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...

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...

We had a left over ham vibe from Christmas and this recipe put it to good use. I doubled the quantity but left the amount of lentils the same, and I still thought it was a ton of lentils. I wish...