Lentil and Ham Soup

  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lentil Soup

Ham and Split Pea Soup

Instant Pot Split Pea Soup

Split Pea Soup with Ham Hocks

Lentil Soup With Peas and Ham

Ham Hock and Lentil Soup

Hearty Lentil Soup with Ham and Potatoes

Lentil Soup