You are here

Lentil Soup with Ham

rhiannonn's picture
  Cooked ham shank 2 Pound
  Dried lentils 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 3 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped leek 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small
  Salt 1 3⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Sliced frankfurters 1 Cup (16 tbs)
  Dairy sour cream 1 Tablespoon
  Chopped parsley 1 Tablespoon

Trim excess fat from ham shank.
In large kettle, combine ham shank and lentils with 5 cups cold water; bring to boiling.
Reduce heat; simmer, covered, 1 hour.
Meanwhile, melt butter in medium skillet.
Add celery, leek, onion, and garlic; saute 5 minutes.
Add sauteed vegetables, salt, thyme, and pepper, along with 2 cups water, to ham shank and lentils.
Simmer, covered, until lentils are tender—about 30 minutes.
Remove ham from soup; cool.
Then cut ham from bone, and dice.
With potato masher, mash vegetables, right in kettle; leave some lentils whole.
Add diced ham to soup, along with frankfurters; simmer, covered, 30 minutes longer.
(For a very thick soup, simmer uncovered.) Serve topped with sour cream and parsley.
Makes 8 cups; 8 servings.

Recipe Summary


Rate It

Your rating: None
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 584 Calories from Fat 297

% Daily Value*

Total Fat 33 g50.9%

Saturated Fat 10.5 g52.6%

Trans Fat 0 g

Cholesterol 142.8 mg47.6%

Sodium 833.9 mg34.7%

Total Carbohydrates 27 g8.9%

Dietary Fiber 11.7 g46.8%

Sugars 2 g

Protein 43 g86.8%

Vitamin A 12.5% Vitamin C 12.4%

Calcium 9.1% Iron 27.3%

*Based on a 2000 Calorie diet


Lentil Soup With Ham Recipe