Lemon Lentil Ham Soup
Tender lentils and lots of fresh lemon jazz up this hearty lentil ham soup that comes together all in one pot and is the best use for leftover ham!
Servings 6 servings
Calories 241kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, diced into 1/4-inch cubes
- 2 stalks celery, diced into 1/4-inch cubes
- 3 medium cloves garlic, minced
- 6 cups chicken broth
- 2 cups leftover cooked ham, diced into 1/4-inch cubes
- 1 cup dry green lentils
- 1 dried bay leaf
- Salt and pepper to taste
- Zest and juice from 1 medium lemon
- 2 tablespoons minced fresh parsley
- 1 cup firmly-packed baby spinach
Instructions
- Heat a medium pot or Dutch oven over medium-high heat. Add oil to pot and swirl to coat bottom. Add onion, carrot, and celery and saute 3-5 minutes until onion is translucent. Add garlic and cook 1 additional minute until fragrant.
- Add chicken broth, ham, lentils, and bay leaf to soup and season with salt and pepper to taste. Bring to a simmer over medium-high heat then cover pot, reduce heat to medium-low, and allow soup to simmer 20-25 minutes until lentils are tender, stirring soup occasionally.
- Remove soup from heat and stir in lemon zest, juice, parsley, and spinach until spinach is wilted. Season soup with additional salt and pepper to taste if needed and serve soup warm. Enjoy!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 12 oz soup | Calories: 241kcal | Carbohydrates: 24g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 1332mg | Potassium: 590mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2367IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 3mg