Ham and Lentil Soup Oamc
Warm, hearty, and loaded with comforting flavors, Ham and Lentil Soup OAMC (Once A Month Cooking) is the perfect make-ahead meal for busy weeknights. Packed with protein-rich lentils, savory diced ham, and aromatic vegetables like onion, carrots, and celery, this soup is simmered to perfection in a rich broth infused with thyme and bay leaves. The optional ham bone adds an extra depth of flavor, making every spoonful irresistibly delicious. This freezer-friendly recipe is ideal for meal prep—you can easily store portions for up to three months and reheat them for a cozy, homemade dinner in minutes. Garnish with fresh parsley for a bright finishing touch, and enjoy this wholesome, satisfying soup that’s as convenient as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, diced
- 3 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1.5 cups dried lentils (green or brown), rinsed and drained
- 2 cups ham, diced or shredded
- 1 bone ham bone (optional, for added flavor)
- 8 cups chicken or vegetable broth
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed lentils, diced ham, ham bone (if using), chicken or vegetable broth, bay leaves, thyme, salt, and black pepper. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low. Cover and simmer for 1-1.5 hours, stirring occasionally, until the lentils are tender and the flavors are well-developed.
Once the soup is cooked, carefully remove the ham bone (if used) and discard it. Adjust seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls and garnish with chopped parsley, if desired.
Allow leftover soup to cool completely before dividing it into freezer-safe containers or bags for storage. Label the containers with the date and freeze for up to 3 months.
To serve from frozen, thaw the soup in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 15918 mg | 692% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 23.6 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3466 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
