Leftover Roast Ham and Red Lentil Soup

Leftover Roast Ham and Red Lentil Soup

This hearty, satisfying soup is a great way to use up that leftover roast ham.

Leftover Roast Ham and Red Lentil Soup

Course: Main Course
Servings: 4


  • 1 ham bone
  • 8 cups water
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • ½ cup red lentils
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp thyme
  • 2 cups diced ham
  • 1 ½ cups chopped kale


  • Place ham bone in soup pot with water. Bring to a boil then simmer for 30 minutes.
  • Saute onion, carrots and celery with the olive oil in a frying pan.
  • Remove ham bone from soup pot. Add the sautéed vegetables.
  • Add the remaining ingredients (minus the kale). Simmer for 30 minutes.
  • Add kale and simmer for an additional 15 minutes.
  • Adjust seasoning as desired.

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