Classic Lentil Soup, seasoned with ham and vegetables, is a healthy bowl of comfort food. This soup is easy to make, reheats and freezes well.
It has been cold and rainy in Chicago this week. Cold and rainy weather makes me want to hunker down, watch John Hughes films and eat comfort food. What is more comforting than a hot bowl of lentil soup? A big plate of mac n cheese followed by a slice of apple pie
Lentil soup is not only comforting but it’s healthy. It packs in over 18 grams of fiber per serving. And since most American don’t eat enough (The average adult only eats 15 grams of dietary fiber per day), lentil soup is a tasty fiber filled choice.
I like to serve this soup with a slice of crusty bread.
I must mention, that this recipe freezes and reheats well.
Classic Lentil Soup
- 1 cups ham diced
- 2 cups cooked lentils par cooked
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 6 cups chicken stock or broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp olive oil
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp preserved lemon diced
In a stock pot, heat oil.
Add carrots, onion and, celery. Cook for 2 minutes. Season with salt.
Add ham and thyme. Mix until combined.
Add lentils. Mix until combined.
Add stock and bay leaf. Bring to a boil then reduce heat to a simmer. Cook for 20 minutes. In the last 5 minutes of cooking add preserved lemon.
Salt and pepper to taste.
Remove bay leaf before serving.
Tips for making Classic Lentil Soup
1. Soak lentil for a minimum of 8 hours before cooking.
Check out some of my other favorite soup recipes:
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