Lentil Soup

Lentil Soup

Many of us are super busy this time of year.  Here is a soup that freezes extremely well.  If you want to make this lentil soup vegetarian just leave out the ham bone. 



1 Pound Dried Lentils

1 Ham Bone

2 Quarts Water

1 Diced Onion

2 Chopped Celery Stalks

2 Chopped Carrots

4 Minced Garlic Cloves

1 Bay Leaf

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper


Sort and rinse the dried lentils.  In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper.  Reduce the heat to low and cover with a lid.  Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup.  Remove any of the ham from the bone, chop into pieces and add back to the lentil soup.  Remove the bay leaf and serve hot along with crusty bread and a nice green salad.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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