Bought mixed lentils and smoked ham, along with leftover carrots and leek. My sister provided tomatoes and sourdough from community box. My dad wanted lentil soup, so I looked up recipes, noting they often include various vegetables and meats.

“Lentils are nutritious and affordable legumes rich in protein, fiber, folate, iron, and potassium, offering health benefits like improved heart health, better blood sugar control, and weight management. They serve as versatile, gluten-free meat substitutes with micronutrients and polyphenols that combat chronic diseases. Their nutrients help lower cholesterol, reduce blood pressure, and stabilize blood glucose levels, making them ideal for diabetes management. High fiber content supports gut health, while they also aid in appetite control and weight loss. Overall, lentils are a fantastic meat alternative, especially for vegetarians and vegans, providing essential iron and protein.”

I used bought leftovers and those given from the community box. Grateful to God for the food, and my dad enjoyed the lentil soup very much. I am happy it turned out comforting, healthy, and delicious. Let’s cook!!!

Ingredients

3 1/2-5 c vegetable stock or water
1 c dried mixed lentils, rinsed
4-6 shaved tripple smoked ham slices, cut to bite size
4 tomatoes, cut to wedges
2 dried bay leaves
1 large carrot or 2 medium carrots, roughly chopped
leek, about 10 cm long, roughly cut
2 Tbs minced garlic
1 Tsp nutmeg powder
1 Tsp Italian Seasoning
a dash or two balsamic vinegar
a pinch of chili flakes
oil
salt
pepper
sourdough loaf, sliced and to serve

Method

In Nutri Bullet add tomatoes wedges and 1/2 c vegetable stock. Blitz until finely chopped. Set aside. Heat 3 Tbs oil in a large saucepan or pot or heavy based cast iron pot over medium heat. Add garlic and cook for 1 minutes. Add carrots and leeks. Cook for 10 minutes or until softened. Don’t rush this step, it is key to the flavour base of the soup.

Now add 3 c stock first, lentils, finely chopped tomatoes with juice, nutmeg powder, Italian Seasoning, and ham.  Stir. Be sure there’s at least an inch of stock above the lentils. Bring to boil. Reduce heat to medium–low, cover, and simmer for 30 – 40 minutes until lentils are tender, adding stock as needed. I have added another 1 c of stock as my dad like it more liquid rather than creamy. Remove bay leaves.

Season to taste with salt, pepper and a dash of vinegar. Serve with warm sourdough loaf sliced spread with lots of butter. Enjoy!!!

Note: From one of the recipes saying: You don’t need to soak dried lentils before cooking, but do rinse them well in a colander and remove any that float. Adding anything acidic, such as vinegar, tomatoes, lemon juice, or wine, will slightly increase the cooking time. For standard green or brown lentils: Use a ratio of 1 part lentils to 3 parts water.

From another recipe saying: Cook times vary slightly as well, so just start checking if the lentils are done at around 30 minutes. You can make the soup with canned lentils, using 2 x 400g/14oz cans of lentils (drain and rinse lentils) and reduce the broth by 1 cup. Simmer the liquid for 20 minutes before adding the lentils, then cook with the lentils for another 15 minutes (don’t want to cook canned lentils for too long; otherwise, they will turn into mush).

https://helenscchin.com/2025/12/13/lentil-triple-smoked-ham-and-vegetables-soup/

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