Lentil Soup With Peas and Ham

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon extra-virgin olive oil

3/4 cup diced ham (about 4 ounces)

1 medium onion, chopped

3 tablespoons chopped fresh dill

2 stalks celery, diced

2 medium carrots, diced

1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes)

Kosher salt and freshly ground pepper

4 cups low-sodium chicken broth

1 cup dried yellow or red lentils, picked over and rinsed

1 cup fresh or frozen peas (thawed if frozen)

3 tablespoons plain yogurt


  1. Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
  2. Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.
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