This hearty soup full of tender vegetables, dainty French green lentils and smoky ham is everything you crave when cold winter weather has you seeking all things warm and cozy.
This is the soup that started it all. It was winter. A friend had just had a baby and I arranged to stop by for a visit promising a cozy homemade lunch. As we sat down to eat, she moved her spoon through the steaming bowl of soup in front of her and said casually, “nice knife cuts”. Our conversation immediately took a turn from sleep schedules to cooking and she introduced me to Smitten Kitchen.
“Nice knife cuts.”
-e.m.
Mind you, this was 2010. Blogs were not what they are today and I had never visited one, cooking or otherwise. For me and millions of other home cooks, food blogs opened up a whole new universe of ideas and inspiration. Smitten Kitchen (created by Deb Perelman) quickly became one of my go-to sources for reliably good recipes. And now I, along with what seems like tens of thousands of others, have my very own.
I have delivered this soup (adapted from Ina Garten’s Barefoot in Paris) to about a dozen new parents since that day over ten years ago, including a vegetarian version. It keeps in the refrigerator for a couple of days so lunch or dinner is ready in the time it takes to reheat it. Bonus, it is quite filling. One recipe makes at least 8 servings (closer to 10) so if I’m keeping it all for myself I usually freeze half of it (see tips for freezing below).
New parent care package – February 2019: 2 quarts Lentil Vegetable Soup with Ham; pre-washed organic lettuce mix; French Vinaigrette; chunk of Parmesan; Baked Carrot Cake Oatmeal; loaf of gluten free “Life Changing Bread” with grass-fed butter; a gift for the sweetest, snuggliest new baby boy.
The original recipe calls for kielbasa, which is wonderful, but I prefer a really good smoky ham steak. The vegetable prep is where you’ll spend the most time on this recipe. After all of the chopping (which I rather enjoy, I’m sorry if you do not) there is a little sautéing and then it simmers for an hour. If you have it in you, make homemade chicken stock; for this, for all of your soups. It makes a huge difference. One recipe of stock makes 6 quarts. You will need 3 quarts for this soup leaving you with 3 quarts for others soups, stews and braises. I freeze leftover stock in quart freezer bags in quantities from 1 to 3 cups so I only thaw what I need for a recipe.
HOW TO FREEZE LEFTOVER STOCK/SOUP:
- Once completely cooled or chilled, portion stock or soup into quart freezer bags in quantities you will likely use once thawed. For stock, I portion in 1, 2 or 3 cups and for soup I usually fill the bag. Release as much excess air as possible and make sure the bags are sealed very well.
- Lay the bags flat in a single layer on a baking sheet that will fit in your freezer. Freeze until solid.
- Stack the frozen bags in your freezer vertically as you would books on a bookshelf and thaw as needed.
Lentil Vegetable Soup with Ham
This hearty soup full of tender vegetables, dainty French green lentils and smoky ham is everything you crave when cold winter weather has you seeking all things warm and cozy.
Ingredients
- 1 pound French green lentils (see notes)
- 1/4 cup extra virgin olive oil plus more for serving
- 4 cups diced yellow onions (about 3 large)
- 4 cups chopped leeks, white and light green parts only (about 3)
- 1 tablespoon minced garlic
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery
- 3 cups medium diced carrots
- 3 quarts homemade chicken stock (see notes)
- 1/4 cup tomato paste
- 1 pound smoky ham steak, cut into 1/2 inch dice OR 1 pound kielbasa, cut in half lengthwise and sliced 1/3 inch thick
- 2 tablespoons red wine vinegar
- freshly grated Parmesan for serving
Instructions
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Place lentils in a large bowl and cover with boiling water by about 2 inches (the lentils will swell). Let soak for 15 minutes then drain.
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In a large stockpot, heat the olive oil over medium heat and sauté the onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté an additional 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Uncover and let simmer for about 1 hour or until lentils are cooked through and tender. Check seasonings then add ham and vinegar and simmer until the ham is heated through. Serve drizzled with olive oil and sprinkled with Parmesan.
Recipe Notes
-French green lentils differ from ordinary green lentils (and other colored lentils) in their size and texture. French green lentils are a little smaller and they hold their shape whereas other varieties break down a bit and create a slightly thicker, almost creamy soup.
-I have made this soup using homemade chicken stock and store bought. The soup is good with store bought, it is excellent with homemade. If you have the time, it is worth making. You’ll have plenty left over that you can freeze for other uses.
-Make this soup vegetarian by omitting the ham or sausage and use vegetable stock instead of chicken stock.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products
Your knife skills were impressive enough to register through my sleep deprivation! I can attest this is delicious even if every piece isn’t uniformly cut; I’ve made it several times since you delivered it, always to rave reviews.
I am so glad you enjoyed this and paid the soup love forward! Hopefully you’ve caught up on some sleep.