Hearty Ham and Lentil Soup

Ingredients

1. Celery: For flavour and texture
2. Chicken Stock: You can also use vegetable or beef stock.
3. Bay Leaves: Use fresh or dried bay leaves.
4. Garlic: If the garlic cloves are on the small side don't be afraid to add an extra one or two.
5. Ground Black Pepper: Use fine ground black pepper, or alternatively use ground white pepper.
6. Tomato Paste: Adds a little colour to the soup, plus adds to the flavour.
7. Brown Onion: This is essential in forming the mirepoix (seasoning base) along with the carrot and celery.
8. Ham Bone + Ham: Without this, it wouldn't be a lentil soup with ham. Please see notes below on ham bone alternatives.
9. Parsley: Adds a touch of green to finish the soup off when serving.
10. Carrots: Important part of the soup base. You could also use parsnip.
11. Lentils: I use French lentils (lentilles du Puy) as they retain their shape and don't go mushy with extended cooking. Please see my top tips below for more on lentils.
12. Thyme: I find fresh thyme is always a nicer flavour to dried. On this occasion feel free to use dried due to the long cooking period.

There are a few alternatives if you don't have a ham bone from a festive ham. Another thought, if your local deli or butcher sells ham carved from the bone, ask them to keep the bone for you once they have carved and sold the ham meat.

• Ham Bone/Hock (store bought): If you don't have a leftover ham bone lying around a store bought ham bone (ham hock) is a great substitute. Just be aware that it may be a little smokier in taste than ham bone used from the Christmas/Easter ham.
• Bacon: Lean thick cut bacon, either smoked or simply cured. A couple of thick cuts of Canadian or Short Cut Bacon add to the soup at the start. Then at the end of the cooking process chop the bacon and add the chopped bacon back into the soup.
• Ham Pieces: Chunky carved ham pieces. Add the chunks whole at the start, then at the end of the cooking process shred the ham and add it back into the soup.
• Smoked Pork Ribs: Found in Continental or European style delis. They are a great alternative and add a gorgeous smoke flavour to the ham and lentil soup. Put the ribs in at the start of cooking. Once the soup has cooked remove the ribs, pull them apart and shred the meat back into the soup.
• Smoked Port Sausage: Soup will take on another personality completely, but you are going to end up with a delicious soup. Slice the sausage and add it to the soup at the start of cooking.

Season at the end of cooking

Season with salt at the end of cooking as there are few elements that will be responsible for the salt level in the ham and lentil soup.

• Using store bought stock will generally give a saltier taste than homemade chicken stock.
• The saltiness of the ham bone used and extra ham.

I find it best to check the taste of the soup after the ham bone has been removed and shredded ham has been added back to the soup. When the soup is put on the stovetop for the final heat through and the parsley is added.

Knowing your lentils

Knowing what lentils, how to prepare them, and how they react to cooking is an important factor when using in any recipe.

• Use the correct type of lentil. French lentils (lentilles du Puy) are a wonderful lentil to use in slow cooking soups like this lentil and ham soup. They keep their shape, have a wonderful texture, and don't go as mushy as brown or green lentils would.
• A shower to freshen up. They don't need to be soaked. Simply give them a rinse under cold running water. This will remove any dust and grit.
• Give your lentils the once over. Have a quick rummage with your fingers and pick out any small pebbles that may have decided to come along for the ride with your lentils. It doesn't happen very often, but it does.

Please note if you want a "mushier" soup with less distinct textures brown or green lentils are the way to go.

Scroll to the bottom of the page for a printable version of this recipe.

1. Press the sauté function button on your Instant Pot/Pressure Cooker and heat olive oil.
2. Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes.
3. Press cancel on your Instant Pot/Pressure Cooker.
4. Add ham bone, ham (optional), garlic, bay leaves, thyme, tomato paste/puree, ground pepper, and chicken stock. Stir the ingredients to combine.
5. Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
6. Place the lid on your Instant Pot/Pressure Cooker and secure in the locked/sealed position. Make sure the pressure vent is turned to sealing.
7. Pressure cook on high for 25 minutes.
8. Once done allow the pressure to release naturally for 10 minutes. Then turn vent for quick release to finish releasing the pressure.
9. Remove ham bone, chunks of ham if using, and bay leaves. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any along with the bay leaves.
10. Return shredded ham to the soup and mix well. Check for seasoning and season as necessary. Serve garnished with fresh parsley.

Scroll to the bottom of the page for a printable version of this recipe.

1. Place a frypan over medium heat and add olive oil.
2. Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes. Reduce heat if onions start to brown.
3. Place sautéd vegetables into your Crockpot/Slow Cooker.
4. Add ham bone, ham (optional), garlic, bay leaves, thyme, tomato paste/puree, ground pepper, and chicken stock. Stir the ingredients to combine.
5. Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
6. Secure the lid of the Crockpot/Slow Cooker. Cook on low for 6 hours or high for 4 hours.
7. Once lentils are tender remove the ham bone, chunks of ham if using, and bay leaves. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any.
8. Return shredded ham to the soup and mix well. Check for seasoning and season as necessary. Serve garnished with fresh parsley.