The Ultimate Comfort Food: My Super Simple Easy Fire-Roasted Lentil Ham Soup
Hey there, fellow busy bees! As a working mom and wife, I live for recipes that are high on flavor and low on complexity. When the weather gets chilly, nothing beats a warm, comforting bowl of soup, especially one that helps me use up leftovers! If you’ve got some extra ham hanging around—maybe from a holiday dinner or just a weekend meal—this Easy Fire-Roasted Lentil Ham Soup is about to become your new favorite way to enjoy it. It’s hearty, packed with protein, and ridiculously easy to make. If you’re looking for the best lentil soup recipe, a fantastic way to use leftover ham, or a healthy weeknight dinner, you’ve hit the jackpot!
I love this recipe because it’s a one-pot wonder, which, let’s be honest, means less cleanup for me later. And when you’re constantly juggling family life and work responsibilities, saving time is priceless. This is a soup that truly tastes like you spent all day hovering over the stove, but in reality, it only requires about an hour from start to finish. Plus, the deep, smoky flavor from the ham combined with the tang of the fire-roasted tomatoes? *Chef’s kiss*. It is pure comfort in a bowl and a wonderful budget-friendly meal.
The secret to this soup’s incredible depth lies in the savory base. We start with the classic trio—onion, carrot, and celery—the Holy Trinity of soup-making! This, combined with the garlic, creates an aromatic foundation that makes your whole house smell amazing while it simmers. Then, we add the lentils and the star flavor-makers: fire-roasted tomatoes and, of course, the uncured cooked ham. I always opt for applewood smoked ham if I can; that smoky hint adds so much complexity to this easy ham soup.
The process couldn’t be easier. You begin by sautéing the onion, carrot, and celery in a large stockpot with the olive oil until the onions are nice and soft. Add the garlic for just a minute to avoid burning it. Then, the real magic happens: toss in the lentils, the tomatoes, the chopped ham, bouillon, water, pepper, and oregano. Give it a good stir, bring it to a boil, and then turn the heat down low.
Now comes the easiest part: letting it simmer. For about thirty to forty minutes, the lentils will soften up, and all those amazing flavors will meld together. You’ll end up with a nutritious soup that’s thick, hearty, and wonderfully satisfying. I love serving this warm alongside a fresh loaf of crusty bread or a big square of cornbread for dipping. It’s perfect for a chilly evening and makes fantastic leftovers for lunch the next day. Seriously, try this quick lentil soup—you won’t regret it!
Easy Fire-Roasted Lentil Ham Soup
Description
🍲 Easy Fire-Roasted Lentil Ham Soup! 🥖
Enjoy this hearty, comforting soup perfect for using leftover ham. Packed with protein-rich lentils, smoky ham, and the deep flavor of fire-roasted tomatoes, this recipe is both nutritious and simple. Just sauté, simmer, and serve up a warm, cozy weeknight meal!
Ingredients
Instructions
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Place a large stockpot on the stove at medium heat and add olive oil.
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When the olive oil is warmed, add onion, carrot, and celery. Saute until the onions are softened, approximately 5 minutes. Add garlic and saute 1 more minute.
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Add lentils, tomatoes, ham, bouillon, water, pepper, and oregano.
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Turn the heat up to high. When the pot just starts to boil, reduce heat to low and simmer until the lentils are tender, about 30 to 40 minutes.
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Serve warm with fresh loaf bread or cornbread.
Note
Storage Instructions:
Place in an air-tight container in the fridge for up to 4 days.
Freezing Instructions:
Cool the soup completely then store in a freezer safe container for up to 2-3 months.
For best results, thaw the soup in the refrigerator for about 24 hours before reheating. Once thawed, reheat on the stove over medium heat until warmed through.
