Ham and Lentil Soup with Apples and Mushrooms

This hearty and fragrant lentil and ham soup comes together brilliantly and quickly with all of the ingredients going into the soup pot at the same time. Salty ham is perfectly complemented with sweet maple syrup, apples and aromatic cinnamon.

Protein packed and low-fat lentils are a member of the legume family and are native to the Mediterranean and Africa. The brown lentils used in my lentil and ham soup are the variety that is most common in the grocery store -- they are also the variety that is largest in size -- perfect for soups, as they absorb water and broth without losing their shape.

I love making this soup. My kitchen smells delightful and the recipe produces enough for a small crowd or for sharing -- or freezing.

Ingredients

• ham bone (or 2 smoked ham hocks)
• brown lentils
• cremini or baby bella mushrooms
• yellow onions
• Cosmic Crisp (R), Gala or Fuji apples
• carrots
• celery
• maple syrup
• cinnamon stick
• bay leaf
• water
• beef broth

See recipe card for quantities.

Instructions

Prep vegetables.

In a large (6 - 8 quart) soup pot or Dutch oven, combine ingredients. Add the ham bone, onions and apples. 

Add the carrots, mushrooms and celery.

Followed by the lentils, bay leaves, cinnamon and maple syrup.

Add the beef broth and water. Bring to boil and reduce to a simmer, cover partially and simmer for 1-½ hours, stirring occasionally. 

Remove the hambone. Discard the bay leaf and cinnamon stick. 

Remove the meat from the ham bone or hocks, and chop or shred the meat. Add the meat back to pot stirring to combine.

Hint: While I prefer this soup on the thicker side, add more broth or water a cup at a time to adjust the consistency to your preferences.

Substitutions

• Lentils - I used brown lentils -- flat green lentils work equally as well.
• Apples -- Instead of using apples, peel and dice a large sweet potato. Or add 2 to 3 cups peeled and diced butternut squash
• Mushrooms -- I used cremini mushrooms here, but any kind of mushrooms can be used -- portobello, shiitake, baby bella.

Equipment

6 - 8 quart stock pot (or large Dutch oven)

Storage

Lentil and ham soup should be refrigerated and eaten within 3-4 days. If you want to keep the soup longer, you can freeze it for up to 3 months.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Soup

Cuisine American

Servings 10

Equipment

• 6-8 quart stock pot or Dutch oven

Ingredients

  

• 1 leftover ham bone or 2 smoked ham hocks
• 1 pound brown lentils rinsed and picked over
• 8 ounces cremini or baby bella mushrooms chopped
• 2 large yellow onions chopped
• 2 Cosmic Crisp (R), Gala or Fuji apples peeled, cored and chopped
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 tablespoons maple syrup
• 1 cinnamon stick
• 1 bay leaf
• 6 cups water
• 5 cups beef broth

Instructions

 

• In a large (6 - 8 quart) soup pot or Dutch oven, combine all of the ingredients. Bring to boil and reduce to a simmer, cover partially and simmer for 1-½ hours, stirring occasionally.
• Discard the bay leaf and cinnamon stick. Remove the meat from the ham bone or hocks, and chop or shred the meat. Add the meat back to pot stirring to combine.

Keyword #applesoup, ham bone, ham hock, ham soup, hearty soup, lentil, lentil recipe, lentil soup, soup, thanksgiving leftovers