Lentil Soup With Peas and Ham Recipe

Name: Lentil Soup With Peas and Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 3/4 cup diced ham (about 4 ounces); 1 medium onion, chopped; 3 tablespoons chopped fresh dill; 2 stalks celery, diced; 2 medium carrots, diced; 1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes); Kosher salt and freshly ground pepper; 4 cups low-sodium chicken broth; 1 cup dried yellow or red lentils, picked over and rinsed; 1 cup fresh or frozen peas (thawed if frozen); 3 tablespoons plain yogurt

Servings: persons

1 tablespoon extra-virgin olive oil
3/4 cup diced ham (about 4 ounces)
1 medium onion, chopped
3 tablespoons chopped fresh dill
2 stalks celery, diced
2 medium carrots, diced
1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes)
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
1 cup dried yellow or red lentils, picked over and rinsed
1 cup fresh or frozen peas (thawed if frozen)
3 tablespoons plain yogurt

1
Heat the olive oil in a large pot over medium-high heat.
2
Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes.
3
Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper.
4
Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
5
Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer.
6
Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes.
7
Stir in the peas, yogurt and the remaining 1 tablespoon dill.
8
Ladle the soup into bowls.
9
Per serving: Calories 428; Fat 7 g (Saturated 1 g); Cholesterol 36 mg; Sodium 649 mg; Carbohydrate 62 g; Fiber 12 g; Protein 28 g
10
Photograph by Antonis Achilleos

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 3/4 cup diced ham (about 4 ounces), 1 medium onion, chopped, 3 tablespoons chopped fresh dill, and more.

Yes, Lentil Soup With Peas and Ham falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Soup With Peas and Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions