Ham Bone Lentil Soup (Print Version)

A savory blend of ham bone broth, lentils, and root vegetables simmered for rich flavor.

# What You'll Need:

→ Broth Base

01 - 1 meaty ham bone, excess fat trimmed
02 - 10 cups cold water
03 - 2 bay leaves
04 - 6 black peppercorns

→ Vegetables & Lentils

05 - 1½ cups dried brown or green lentils, rinsed
06 - 2 medium carrots, peeled and diced
07 - 2 medium parsnips, peeled and diced
08 - 2 medium celery stalks, diced
09 - 1 large yellow onion, diced
10 - 2 medium Yukon Gold potatoes, peeled and diced
11 - 2 cloves garlic, minced
12 - 2 tablespoons olive oil

→ Seasonings & Garnishes

13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving

# How to Make It:

01 - Place ham bone, water, bay leaves, and peppercorns in a large stockpot. Bring to a boil over medium-high heat, skimming foam as it rises. Reduce heat and simmer partially covered for 1 hour 15 minutes.
02 - While broth simmers, rinse lentils thoroughly and dice all vegetables uniformly for even cooking.
03 - Remove ham bone and allow to cool slightly. Strain broth through a fine mesh strainer, discarding solids. Return clear broth to the pot.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, parsnips, and celery, sautéing for 5 minutes until vegetables soften. Stir in minced garlic and cook for 1 minute more.
05 - Transfer sautéed vegetables to the broth along with potatoes, lentils, thyme, and rosemary. Simmer over medium heat for 35-40 minutes until lentils and vegetables are tender.
06 - Pick any meat from the cooled ham bone, chop into bite-sized pieces, and add to the soup.
07 - Taste soup and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
08 - Ladle soup into serving bowls, garnish with fresh parsley, and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • One ham bone transforms into liquid gold that makes six bowls of genuine, stick-to-your-ribs nourishment.
  • The lentils soak up all that salty, meaty depth while the root vegetables add natural sweetness and body without feeling heavy.
  • It's the kind of soup that tastes better each day you reheat it, so you're basically getting two dinners out of one cooking session.
02 -
  • Don't skip the skimming step at the beginning—that foam is what separates a clear, beautiful broth from one that looks cloudy no matter how long it simmers.
  • Lentils continue softening even after you stop cooking, so pull the pot from heat when they're just tender, not when they're already falling apart.
03 -
  • Dice your vegetables while the broth simmers so you're not scrambling with a knife when you should be sautéing, and uniform pieces mean even cooking with no surprises.
  • Taste the soup before you finish it and add salt gradually, because the ham bone and any leftover ham meat bring saltiness that builds as everything simmers together.
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