Lentil and Ham Soup

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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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6 tablespoons unsalted butter

2 stalks celery, chopped

2 carrots, chopped

2 turnips, peeled and cut into 1-inch cubes

1 red onion, chopped

2 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 boneless ham steak (about 3/4 pound), cut into 3/4-inch cubes

2 15.5-ounce cans lentils (do not drain)

1/2 baguette, cut into 1/2-inch cubes

1/4 cup chopped fresh parsley

Kosher salt and freshly ground pepper


  1. Heat 3 tablespoons butter in a large pot over medium heat. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups hot water until smooth.
  2. Add the ham and the lentils with their liquid. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
  3. Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper. Cook, stirring, until lightly toasted, about 7 minutes. Serve the soup topped with the croutons.