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Lentil and Ham Soup


Happy Tuesday, Soupers! It’s been a wet day here in Lausanne. After a really long day of studying, nothing hit the spot better than this leftover lentil and ham soup! Goodness, it was satisfying and it’s “souper” quick and easy to make.  Once you add all of your ingredients, just cook on low and you’ll get the most amazing flavors!


Measurement Conversion Chart

  • 4 slices of ham chopped
  • 1/2 cup yellow lentils
  • 5 cup(s) vegetable stock
  • 3 bay leaves
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 sprig thyme
  • 1/8 teaspoon hot paprika
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 4 lemon slices
  • 1 squeeze lemon
  • Pinch salt and pepper to taste
  • Author picture
    Carolyn Moncel

    Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

    by Carolyn Moncel
    • Prep 10min
    • Cook25min
    • Meal Time Lunch
    • Serves 4


    1. Heat 2 tablespoons virgin olive oil in large soup pot over medium-low heat. Saute onions, shallots, garlic, and sweat until translucent and soft.
    2. Add sweated vegetables, yellow lentils, thyme, paprika, sausage and cooked rice to boiling vegetable stock .
    3. Season with herbs and spices and add balsamic vinegar and salt and pepper. Add ham slices. Add lemon slices.
    4. Bring soup to a low simmer and cook for 20-25 minutes. Remove bay leaves near the end. Remove lemon rinds.
    5. Add one final squeeze of lemon juice and serve.

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