Curried Lentil Soup With Ham
Updated Nov. 15, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound lean country smoked ham
- 3medium-size carrots
- ½pound green lentils
- 2tablespoons butter
- 1cup finely chopped onions
- 1tablespoon finely chopped garlic
- 2tablespoons curry powder
- 5cups fresh chicken broth or canned
- 2cups water
- 1bay leaf
- 3sprigs fresh thyme or 1 teaspoon dried
- Salt to taste
- 1tablespoon red-wine vinegar
- 2tablespoons finely chopped coriander
Nutritional analysis per serving (4 servings)
487 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 34 grams protein; 1485 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove most of the fat from the ham and cut into ½-inch cubes.
- Step 2
Trim and scrape the carrots and cut them into ¼-inch cubes.
- Step 3
Pick over the lentils, wash them and drain into a colander.
- Step 4
Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
- Step 5
Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
- Step 6
Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
- Step 7
With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.
Private Notes
Comments
Very good. And I thing it would be just as good without the ham.
Made it pretty much to specifications, and it was really good. My one change was I only added 1 cup of water at the end instead of 2 because I like lentil soup to be thick. Even with that reduction, this was more like six bowls than four. One other thing; instead of removing some and mashing it, I just dropped in an immersion blender and gave it a whirl. Much quicker! Next time I'll try it with ham-bone stock to make it hammier.
I make this with a pound of ground turkey instead of ham, increase the curry powder and add 1/2 cup whole wheat macaroni. It is DELICIOUS.
Mighty fine! Delicious! Used French de Puy lentils. The country ham (or similarly flavored meat) was important to the flavor as was good quality curry powder and vinegar. Love the idea of making Bittman’s curry powder, as suggested by another, so it’s fresh. I didn’t add the last 1 cup of stock to keep it thicker, and at the end, used a Chinese basket strainer ladle to remove most of the ham pieces and a cup of whole lentils, then used immersion blender for 30 seconds on remaining soup. Returned ham and whole lentils to pot and the texture was perfect. A drizzle of finishing quality olive oil at serving was divine. My new fav lentil soup.
Made with the addition of celery and a ham bone and a little extra ham. It was good but not outstanding. I found the visual appearance unappetizing. Probably won’t make again.
Used Lentils from Navarra and good Spanish jamón, also cut back on the water.