Smoked Ham and Lentil Soup

chef.rylan's picture

Jan. 10, 2012


Dry lentils 1/2 Cup (8 tbs)
Smoked ham shank/Ham bone 1 1/4 Pound
Sliced carrots 1 Cup (16 tbs)
Chopped onions 1 Cup (16 tbs)
Barley 1/4 Cup (4 tbs)
Leek 1 Large , chopped
Thyme leaves 1 Teaspoon
Lemon peel strips 3 Medium
Bay leaves 2
Water 8 Cup (128 tbs)



1. Sort the beans, rinse under water and drain. Keep aside.


2. In 5-quart Dutch oven, add all the soup ingredients.

3. Bring the contents to boil.

4. Decrease heat; cook under cover for 1 hour until lentils are soft and tender, but not pulpy and meat comes out of the bone easily.

5. Remove the bay leaves and lemon peel.

6. Remove the ham shank, and allow it to cool.

7. Pull out meat from the bones; cut into small pieces.

8. Add the meat to the soup.

9. Cook until it gets fully heated, occasionally stir the contents.


10. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 255Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 609 mg25.38%

Total Carbohydrates 38 g12.7%

Dietary Fiber 12 g48%

Sugars 7 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet