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Slow-Cooked Ham and Lentil Soup Recipe

Lentil lovers will enjoy a big batch of this satisfying soup. Just pop it in the slow cooker after lunch, and it will be ready by supper time.—Connie Jones Pixley, Roxboro, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD:11 servings

Ingredients

  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 8 cups water
  • 2 cups dried lentils, rinsed
  • 1 cup cubed fully cooked ham
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon pepper

Directions

  • 1. In a large skillet, saute the celery, carrots and onion in butter for 3-4 minutes or until crisp-tender. In a 5-qt. slow cooker, combine the water, lentils, ham, salt, marjoram and pepper. Stir in the celery mixture. Cover and cook on low for 4-5 hours or until lentils are tender. Yield: 11 servings.

Nutritional Facts

1 cup: 158 calories, 2g fat (1g saturated fat), 10mg cholesterol, 620mg sodium, 23g carbohydrate (3g sugars, 11g fiber), 12g protein .

Reviews for Slow-Cooked Ham and Lentil Soup

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MY REVIEW
Nuggerts22
Reviewed Jun. 11, 2015

"My wonderful daughter made this recipe and brought it to her dad who wasn't feeling well. We loved it so much I asked her for the recipe. She told me it was this one on "Taste of Home" !

The only change to the recipe was a little added minced garlic."

MY REVIEW
loves2workout
Reviewed May. 2, 2013

"Good recipe! I used turkey sausage instead of ham. Found it quite tasty!"

MY REVIEW
J.J.inNM
Reviewed Feb. 13, 2013

"Followed the directions carefully. Result was this awful soup!! There was no "fixing or saving" it. No one in the family would eat it - ended up just throwing all of it down the disposal. A complete waste of ingredients & a huge disappointment!"

MY REVIEW
forsytheann
Reviewed Oct. 2, 2012

"Great soup, really good with cornbread."

MY REVIEW
langang
Reviewed Feb. 12, 2012

"Delicious. Used a little more ham and only 1 tsp. salt."

MY REVIEW
katlaydee3
Reviewed Jan. 4, 2012

"This is really good served with crusty bread."

MY REVIEW
wiscook
Reviewed Mar. 14, 2009

"I made with broth, added in 1/2 tsp thyme and some parsley. Very tasty"

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