This lentil soup with ham recipe is one of my family's go-to recipes for using leftover Christmas ham. Just before serving, sprinkle some grated Parmesan cheese on top and serve with crusty French bread.
Ingredients
- carton low-sodium chicken broth: 1 piece (32 ounce)
- water: 2 cups
- carrots: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- onion: 1 piece (chopped)
- lentils: 1 cup (dried)
- garlic: 2 clove (minced)
- red wine vinegar: 2 Tbsp
- ½ cups cubed fully cooked ham: 1 piece
- dry mustard: 1 tsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Stir chicken broth, water, carrots, celery, onion, lentils, garlic, and red wine vinegar together in a large stockpot; bring to a boil, reduce heat to low, and simmer until carrots are tender, about 10 minutes.
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Stir in ham, mustard, salt, and pepper; simmer until lentils are tender, 20 to 30 minutes more.
