Lentil Soup with Ham Bone

Name: Lentil Soup with Ham Bone
Prep time: 25 min
Cook time: 1 h 28 min
Total time: 1 h 53 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons (30 ml) olive oil; 1 large (about 10 oz) (300 g) large yellow onion, peeled and cut into ½-inch (1.25 cm) dice; 3 medium (about 9 oz) (250 g) medium carrots, peeled and cut into ½-inch (1.25 cm) dice; 3 ribs (about 5 oz) (150 g) celery ribs, cut into ½-inch (1.25 cm) dice; 4 cloves (12 g) garlic cloves, minced; 2 tablespoons (32 g) tomato paste; 1 teaspoon (1 g) dried thyme; ½ teaspoon (1 g) smoked paprika (optional); 1½ pounds (680 g) meaty cooked ham bone, with some meat still attached; 4 cups (960 ml) low-sodium chicken broth; 4 cups (960 ml) water; 2 leaves (1 g) dried bay leaves; 1½ cups (300 g) brown lentils, rinsed and picked over; 1 tablespoon (15 ml) apple cider vinegar; ½ teaspoon (1 g) freshly ground black pepper; kosher salt, to taste, start with ½ teaspoon; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped, for serving (optional)

From the MyKitchenBank Kitchen

A hearty, smoky stovetop soup where a leftover ham bone flavors tender brown lentils, carrots, celery and onion. A splash of vinegar at the end brightens the whole pot.

Prep: 25 min
Cook: 1 hr 28 min
Wait: 10 min
Total: 2 hr 3 min
Makes: About 3 quarts (2.8 L), 6 generous bowls

Jump to recipe ♡ Save

Ingredients

6 servings

2 tablespoons (30 ml) olive oil
1 large (about 10 oz) (300 g) large yellow onion, peeled and cut into ½-inch (1.25 cm) dice
3 medium (about 9 oz) (250 g) medium carrots, peeled and cut into ½-inch (1.25 cm) dice
3 ribs (about 5 oz) (150 g) celery ribs, cut into ½-inch (1.25 cm) dice
4 cloves (12 g) garlic cloves, minced
2 tablespoons (32 g) tomato paste
1 teaspoon (1 g) dried thyme
½ teaspoon (1 g) smoked paprika (optional)
1½ pounds (680 g) meaty cooked ham bone, with some meat still attached
4 cups (960 ml) low-sodium chicken broth
4 cups (960 ml) water
2 leaves (1 g) dried bay leaves
1½ cups (300 g) brown lentils, rinsed and picked over
1 tablespoon (15 ml) apple cider vinegar
½ teaspoon (1 g) freshly ground black pepper
kosher salt, to taste, start with ½ teaspoon
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped, for serving (optional)

Equipment (6)

6- to 8-quart (5.5–7.5 L) heavy-bottomed pot or Dutch oven with lid
Fine-mesh sieve
Wooden spoon
Cutting board and chef's knife
Tongs and a fork (or two forks) for shredding ham
Ladle

Steps

Before you start

Use a meaty, already-cooked ham bone (about 1½ lb / 680 g). If it is frozen, thaw it in the fridge overnight.
Do not salt until the end. Ham bones vary a lot in saltiness, and the broth concentrates as it simmers.
Rinse the lentils in a fine-mesh sieve and pick out any small stones or shriveled lentils.
Plan on about 2 hours from start to finish. Most of that time is unattended simmering.

1
Prep the vegetables
- Dice the onion, carrots and celery into ½-inch (1.25 cm) pieces.
- Mince the garlic.
- Rinse the lentils in a fine-mesh sieve under cold water and pick out any stones or shriveled lentils.
- Keep the vegetables and garlic separate, because the garlic goes in later.
+ Show details− Hide details
Ready when: Vegetable pieces are roughly the same size so they cook evenly.
Tip: Cut the vegetables into pieces of similar size. Uneven pieces mean some turn mushy while others stay firm.
2
Sauté the vegetables
- Heat the olive oil in a 6- to 8-quart pot over medium heat until it shimmers.
- Add the onion, carrots and celery.
- Cook, stirring every minute or so, for 8 minutes.
+ Show details− Hide details
Ready when: The onion is translucent and soft, and the carrots are slightly brightened at the edges. Nothing should be browned.
Tip: If the vegetables start to brown, lower the heat to medium-low.
3
Bloom the aromatics
- Stir in the garlic, tomato paste, thyme and smoked paprika (if using).
- Cook, stirring constantly, for 2 minutes.
+ Show details− Hide details
Ready when: The tomato paste darkens to a brick red, and the garlic smells fragrant but is not browned.
Tip: Scrape the bottom of the pot as you stir so the tomato paste doesn't scorch.
4
Simmer the ham bone
- Nestle the ham bone into the pot.
- Pour in the broth and water, and add the bay leaves.
- Raise the heat to high and bring to a boil, about 8 minutes.
- Reduce to low so the surface bubbles gently, cover with the lid slightly ajar, and simmer for 30 minutes.
+ Show details− Hide details
Ready when: The broth smells smoky and savory, and the meat on the bone looks looser.
Tip: Skim any gray foam from the surface with a spoon in the first few minutes of simmering.
5
Add the lentils
- Stir in the rinsed lentils.
- Return to a gentle simmer, partially cover, and cook for 35 minutes, stirring once or twice and checking that the lentils stay submerged.
- If the soup gets too thick, add ½ cup (120 ml) hot water.
+ Show details− Hide details
Ready when: Lentils are tender all the way through and hold their shape. Bite one: it should be soft with no chalky center.
Tip: Keep the simmer gentle. A hard boil breaks the lentils apart and makes the soup muddy.
6
Remove the bone
- Turn off the heat.
- Using tongs, lift the ham bone onto a cutting board.
- Fish out and discard the bay leaves.
- Let the bone cool for 10 minutes, until you can handle it comfortably.
+ Show details− Hide details
Ready when: The bone is cool enough to hold without discomfort.
Tip: Leave the soup in the pot with the lid on so it stays hot while the bone cools.
7
Shred the ham
- Pull the meat off the bone with a fork and your fingers.
- Discard the bone, fat, gristle and skin.
- Shred or chop the meat into bite-size pieces.
- You should have about 1 to 1½ cups (150–225 g).
+ Show details− Hide details
Ready when: The bone is clean, and the meat is in small tender pieces.
Tip: If the bone has little meat, add 1 cup (about 150 g) diced leftover ham to compensate.
8
Finish and season
- Return the shredded ham to the pot.
- Bring to a gentle simmer over medium-low heat and cook for 5 minutes to heat the ham through.
- Stir in the vinegar and black pepper.
- Taste, then add salt ½ teaspoon at a time until the flavor is balanced.
+ Show details− Hide details
Ready when: The soup is steaming hot, and the vinegar adds brightness without tasting sour. The ham should reach 140°F (60°C).
Tip: Add salt slowly. Many ham bones leave the soup salty enough that it needs very little.
9
Serve
- Ladle the soup into warmed bowls.
- Sprinkle with chopped parsley, if using, and serve hot with crusty bread.
+ Show details− Hide details
Ready when: The soup is thick but spoonable, and loosens when you stir.
Tip: If the soup has thickened as it sat, thin it with a splash of hot water or broth.

Good to know

Tips

Season only at the end. A ham bone can release a lot of salt as it simmers.
Don't skip the vinegar. A little acid makes the smoky, earthy flavors taste brighter.
For a creamier soup, use an immersion blender for 3 or 4 short pulses before adding the shredded ham.
Brown and green lentils don't need soaking, but always rinse them first.

Make ahead

The soup tastes even better the next day. Make it through the "Finish and season" step, cool, and refrigerate for up to 4 days. It thickens as it sits, so thin it with hot water or broth when reheating.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: cool completely and store in airtight containers for up to 4 days. Freezer: freeze in portions for up to 3 months and thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring often, until steaming hot (165°F / 74°C), adding water or broth to loosen.

Substitutions

meaty cooked ham bone → 2 smoked ham hocks (about 1½ lb / 680 g total). Simmer the same way. Hocks give a richer, more gelatinous broth, and you may need to simmer them 15 minutes longer before the lentils go in.
brown lentils → green or French lentils. Same amount. They hold their shape even better and may need 5 to 10 extra minutes.
low-sodium chicken broth → water. Use 8 cups (1.9 L) total water if you have no broth. The soup will taste a little less rich, so season carefully.
apple cider vinegar → fresh lemon juice. Use 1 tablespoon (15 ml) for a slightly fruitier brightness.