It's Soup Season!

Ham and Lentil Soup - This lentil soup is an ideal meal on a chilly winter day. It is a great recipe to use any ham bones left over from the holidays. Freeze the soup in individual size servings for a quick and easy lunch or dinner.

Yield: 8-10 servings


2 Tbsp. olive oil

1 cup of diced onions

1 cup of diced celery

1 cup of diced carrots

2 Tbsp. chopped garlic

3-4 smoked ham hocks or a ham bone

2 quarts of low-sodium, organic chicken stock

1 pound of organic orange lentils

3 fresh bay leaves

6 sprigs of fresh thyme (or 2 tsp of dried thyme)

2 Tbsp chopped parsley

Sea salt and freshly ground black pepper to taste


  • Add the oil to a large 6-quart pot and heat over medium heat. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper and saute for 4 minutes.

  • Add the garlic, bay leaves, and thyme and saute for another minute.

  • Add the ham hocks/ham bone and chicken stock.

  • Bring the liquid to a boil, cover, and reduce the heat to medium-low and cook for about 1 hour, or until the ham hocks/ham bone are tender.

  • Remove the lid and add the lentils and continue to cook for an additional 25-30 minutes, or until the lentils are tender, stirring as needed.

  • Remove from the heat and stir in the parsley. Season with salt and pepper if needed.

  • Remove the ham hocks/ham bone from the soup. Remove the meat from the bones and add it back into the soup.

  • Serve the soup with a side salad. Enjoy!

Recipe Source: Adapted from

Featured Posts
Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon