- 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
- 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.
Reviews forSlow-Cooked Ham and Lentil Soup
"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."
"Good recipe! I used turkey sausage instead of ham. Found it quite tasty!"
"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!"
"Great soup, really good with cornbread."
"Delicious. Used a little more ham and only 1 tsp. salt."
"This is really good served with crusty bread."
"I made with broth, added in 1/2 tsp thyme and some parsley. Very tasty"