Dinner
Easy Ham and Lentil Soup
This soup tastes like it has been cooking all day. Use pantry staple canned lentils and deli-sliced black forest ham to make this recipe easy and delicious.
Updated
Ingredients
- 2 Tbsp canola oil (30 mL)
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 3 Tbsp tomato paste 45 mL)
- 1/2 tsp dried thyme leaves (2 mL)
- 1/4 tsp ground cloves (1 mL)
- 1 – 19oz can lentils, drained and rinsed
- 7 oz black forest ham, diced (200 g)
- 5 cups no-salt added vegetable broth (1250 mL)
Directions
- In a large pot, add canola oil and heat over medium-high heat. Add onion, celery, carrots and garlic. Sauté for 5 minutes or until vegetables begin to soften.
- Stir in the tomato paste, thyme, lentils and black forest ham. Pour in broth and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer covered for 15 minutes or until the vegetables are fork-tender.
Nutritional Analysis
| Calories | 211 |
|---|---|
| Total Fat | 6.5 g |
| Saturated Fat | 0.8 g |
| Cholesterol | 16 mg |
| Sodium | 611 mg |
| Carbohydrates | 26.5 g |
| Fiber | 5.1 g |
| Sugar | 8.3 g |
| Protein | 12.8 g |
| Potassium | 652 mg |
