Ham Bone Lentil Soup (Printable Version)

A comforting blend of ham bone broth, lentils, and root vegetables for a hearty meal.

# What You'll Need:

→ Broth Base

01 - 1 meaty ham bone, excess fat trimmed
02 - 10 cups cold water
03 - 2 bay leaves
04 - 6 black peppercorns

→ Vegetables and Lentils

05 - 1½ cups dried brown or green lentils, rinsed
06 - 2 medium carrots, peeled and diced
07 - 2 medium parsnips, peeled and diced
08 - 2 medium celery stalks, diced
09 - 1 large yellow onion, diced
10 - 2 medium Yukon Gold potatoes, peeled and diced
11 - 2 cloves garlic, minced
12 - 2 tablespoons olive oil

→ Seasonings and Garnishes

13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped for garnish
17 - Lemon wedges for serving

# How to Prepare:

01 - Place ham bone, water, bay leaves, and peppercorns in large stockpot. Bring to boil over medium-high heat, skimming foam as it rises. Reduce heat and simmer partially covered for 1 hour 15 minutes.
02 - While broth simmers, dice all root vegetables and celery. Mince garlic and rinse lentils thoroughly.
03 - Remove ham bone and allow to cool slightly. Strain broth through fine mesh, discarding solids. Return clarified broth to pot.
04 - Heat olive oil in large skillet over medium heat. Add onion, carrots, parsnips, and celery. Sauté for 5 minutes until vegetables soften. Add minced garlic and cook 1 minute longer.
05 - Transfer sautéed vegetables to broth. Add potatoes, lentils, thyme, and rosemary. Simmer over medium heat for 35 to 40 minutes until lentils and vegetables reach tender consistency.
06 - While soup simmers, remove any meat from ham bone, chop into bite-sized pieces, and add to soup. Remove bay leaves and adjust seasoning with salt and pepper.
07 - Ladle soup into bowls. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The ham bone does all the heavy lifting, turning simple water into liquid gold that makes everything taste intentional and complete.
  • Lentils add real substance without any pretense—they soften into the broth like they belong there, making this feel substantial but not heavy.
  • Root vegetables release their natural sweetness as they cook, creating layers of flavor that build on each other in a way that feels almost accidental.
02 -
  • Skim that foam in the first step—I skipped it once thinking it was unnecessary and the broth came out cloudy and off-tasting in a way I couldn't quite fix.
  • Don't oversalt before tasting; the ham bone gives the broth plenty of seasoning, and what tastes right at a simmer might taste oversalted when it cools.
03 -
  • If your ham bone feels light and has mostly been picked over already, add a ham hock or smoked turkey leg to the broth for more flavor and body.
  • Room-temperature vegetables take longer to cook than the recipe suggests—if yours came straight from the refrigerator, add a few extra minutes to the simmering time and check for doneness.
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