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Hearty Lentil Soup with Ham and Potatoes Recipe

Hearty Lentil Soup with Ham and Potatoes

Recipe courtesy Georgia Downard

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on March 06, 2013

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    i make a variation of this soup using the whole ham bone with water and use only as much chicken stock as needed to thin it down. the bone adds tremendous flavor and i skipped the potatoes. what i was most interested in was the parsley puree which didn't chop up well in my blender so i added some chicken broth to it to chop it some more and then blended in the soup. parsley and garlic are in nice small chucks so they didn't turn my soup green but added a lot of fresh flavor. yum

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  • on January 04, 2012

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    Just made this. Used green onions instead of leeks and idaho potatoes because it was all i had at home. Still pretty good. Used 2 cup food processor to make parsley puree. Should have left stems out, didnt break those down well. Will try with correct ingredients again soon and re-post

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  • on November 28, 2010

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    Well I made it today and my girls ( 4-5 had 3 bowls. I did it by softening the carrots, onion, n celery. Took it out and added smoked pork chops finely chopped. When brown added the lentils 4 C of chix stock n 2 of water. I just happened to have thyme so I added about 4 sprigs. Boiled then simmered for 30 min after adding the lentils. No salt just Knorr. Adding water as needed during the 45-hour cooking time. Very tasty!! Will add more meat next time!

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  • on May 10, 2010

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    Have made this several times. Always delicious! I end up cooking the soup 20 minutes, then adding the potatoes and ham for about 20 minutes as well. Parsley puree does add flavor, but optional.

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  • on December 12, 2009

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    We made this on a cold rainy day. I had to force myself not to add pepper and salt. The recipe was perfect just the way it is. We did not make the parsley puree and it still needed nothing added. Double the recipe so you have plenty. We also didn't use the blender and it thickened up just fine.

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  • on November 12, 2009

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    I wanted to make this soup but I didn't have the ingredients so I made some changes. I also cut it in quarters and ended up with one generous bowl of soup. It turned out really awesome! My changes:

    Cook 1/3c of dried green lentils until almost perfect softness, drained them, set aside and save 1/2 cup of the water. Saute 1 tbsp of minced/shredded white onion in 1 tbsp of olive oil until soft, set aside. Saute 1/3c cubed ham in the bottom saucepan to crisp it up a little, set aside. Put the 1/2 c lentil water back in the saucepan, add beef boullion according to package to make 1/2c broth. Bring to a boil, add the lentils, ham and 2tbsp of red potatoes chopped small. Simmer until potatoes are soft, salt and pepper to taste and thicken if desired.

    Even though I didn't exactly follow the recipe given here, I still think it would turn out great and intend to try it when I can!

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  • on October 15, 2009

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    This was a great way to use left-over ham. We had issues with pureeing the soup (no immersion blender and problems with the food processor, so the soup was probably thinner/chunkier than it should be. It didn't really matter. The parsley puree was a perfect addition.

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  • on November 29, 2008

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    This simple-to-make soup was delicious and a good use of leftover holiday ham. I added a couple of sun-dried tomatoes which were good. I did not have a food processor to make the parsely puree. Instead, I used a blender but I had to add some olive oil to get a puree. Serve with multi-grain bread, makes plenty of leftovers for tomorrow or for freezing.

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  • on February 26, 2006

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    This recipe is very easy and warming on a cold winter day. Freezing the left overs for a quick mid-week meal, makes life easier and comforting.

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  • on July 21, 2005

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    total cooking time at least 25-30 minutes/ until lentils and potatoes are tender. serve with favorite special bread

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