Ham and lentil soup

Keep the whole family warm with this hearty ham and lentil soup, complete with vegies and seasoned with bay leaves and garlic.

  • 1 hr cooking
  • Serves 6
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Ham and lentil soup
  • 2 tablespoon olive oil
  • 1 medium (150g) onion, chopped
  • 2 medium (240g) carrots, chopped
  • 2 stalks (300g) celery, chopped, trimmed
  • 2 cup (400g) whole brown lentils
  • 500 gram ham hock
  • 3 litre (12 cups) water
  • 2 clove garlic, peeled
  • 2 bay leaves
  • salt and freshly ground black pepper
  • 1/4 cup chopped flatleaf parsley


Ham and lentil soup
  • 1
    Heat oil in a large saucepan; cook onion, carrot and celery, stirring, 5 minutes, or until softened.
  • 2
    Add remaining ingredients, except parsley; bring to the boil. Reduce heat; simmer, covered, 60 minutes, or until lentils and vegetables are tender.
  • 3
    Remove ham hock. Discard skin and slice meat. Remove and discard bay leaves.
  • 4
    Blend or process half the soup, in batches, until smooth. Return soup to pan with meat. Season to taste with salt and pepper; stir over a medium heat until hot.
  • 5
    Serve sprinkled with parsley.