Smoked Ham & Red Lentil Soup

Name: Smoked Ham & Red Lentil Soup
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 10 servings
Cuisine: Australian
Ingredients: 1 large leftover smoked ham bone, with meat attached; 2.5–3 litres cold water; 1 tablespoon olive oil or butter; 1 large brown onion, finely diced; 2 large carrots, diced; 3 garlic cloves, crushed; 500 g red split lentils, rinsed well; 1 bay leaf; 2 litres homemade ham stock; 500–750 ml chicken stock, approximately, as needed; Shredded smoked ham from the bone, plus any additional leftover smoked ham; Freshly ground black pepper, to taste; 1 teaspoon Dijon mustard, optional; Salt, if needed

A thick and comforting soup made with smoky ham, red lentils and tender carrots in a rich ham and chicken stock. Half-blending the lentils gives it a creamy, hearty texture while leaving plenty of ham and vegetables throughout.

Once a Madeira-glazed Christmas ham has been carved down to its last good pieces, the bone still has plenty left to give. Simmered slowly in a big pot of water, it becomes a smoky, well seasoned stock, and the meat that falls away is picked off and saved for the soup.

Red lentils cook down in that stock into a thick golden base, with soft onion and tender carrot through it. Blending only half the pot keeps the texture hearty rather than smooth, so every bowl still holds whole lentils, pieces of carrot and generous shreds of ham.

It makes a very large batch, which is much of its appeal. What might have been a bone and a few scraps becomes lunch for the week, with plenty to tuck away in the freezer for a cool evening when no one feels like cooking.

Prep: 20 min · Cook: 150 min · Serves: 10 · Cuisine: Australian · Category: Soup

Ingredients

Ham Stock

1 large leftover smoked ham bone, with meat attached
2.5–3 litres cold water

Smoked Ham & Red Lentil Soup

1 tablespoon olive oil or butter
1 large brown onion, finely diced
2 large carrots, diced
3 garlic cloves, crushed
500 g red split lentils, rinsed well
1 bay leaf
2 litres homemade ham stock
500–750 ml chicken stock, approximately, as needed
Shredded smoked ham from the bone, plus any additional leftover smoked ham
Freshly ground black pepper, to taste
1 teaspoon Dijon mustard, optional
Salt, if needed

Method

Place the ham bone in a large stockpot and add enough cold water to mostly cover it, approximately 2.5–3 litres.
Bring slowly to a gentle simmer, skimming away any foam that rises to the surface.
Simmer gently, partially covered, for 60–90 minutes, until the stock is well flavoured and the remaining meat pulls easily from the bone.
Carefully lift out the ham bone and set aside until cool enough to handle. Strain the stock if needed.
Pick the good meat from the bone and set aside. Discard the bone, skin, gristle and excess fat.
Measure 2 litres of ham stock for the soup. Reserve any remaining stock for another use.
Heat the olive oil or butter in a large pot over medium-low heat. Add the onion and carrot and cook gently for 7–10 minutes, until softened.
Add the garlic and cook for a further 30 seconds.
Add the rinsed lentils and bay leaf, followed by the 2 litres of ham stock. Bring to a gentle boil, then reduce the heat and simmer.
Cook for 25–40 minutes, stirring regularly, until the lentils are completely tender. As the lentils absorb the stock, add chicken stock as needed to keep a loose, spoonable consistency and stop the lentils catching on the base of the pot.
Remove and discard the bay leaf. Using a stick blender, blend approximately half of the soup, leaving the remaining lentils and carrots intact.
Stir well, then return the shredded smoked ham to the pot. Simmer gently for a further 5–10 minutes.
Season generously with freshly ground black pepper. Taste before adding any salt, as the smoked ham and stocks may already provide enough.
If the flavour needs a little more depth, stir through the Dijon mustard. Adjust the consistency with a little extra chicken stock or hot water if required.
Take the pot off the heat while the soup is still slightly looser than you would like. The lentils will keep thickening as it rests.

Serving Suggestion

Serve warm with plenty of freshly cracked black pepper and a basket of Portuguese Bread Rolls (Papo Secos) for tearing and dragging through the bowl. I made this soup with the bone from my Portuguese Christmas Ham with Madeira Glaze, and it is a lovely way to carry that ham well past the day itself. For another quick way to use the last of the meat, Leftover Ham Fried Rice makes an easy weeknight dinner.

Storage Notes

Allow the soup to cool before transferring to airtight containers. Refrigerate for up to 3 days, or freeze in individual or family-sized portions for up to 3 months. The lentils continue to thicken in storage, so loosen the soup with a little water or chicken stock as it reheats.

Notes

Ham bones vary considerably in size, saltiness and smokiness, so taste the finished stock before seasoning the soup.

Red lentils absorb a great deal of liquid as they cook. Keep extra chicken stock nearby and add it gradually rather than starting with a thin, overly diluted soup.

Blending about half the soup gives a thick, creamy texture while keeping pieces of carrot, ham and lentil throughout.

The Grace Table Tip

Take the soup off the heat while it is slightly looser than you ultimately want it. Red lentils keep absorbing liquid as they stand, giving the soup a beautifully thick texture without needing to reduce it heavily on the stove.

A leftover smoked ham bone is ideal here, but the strength and saltiness of homemade stock will vary. Use chicken stock to adjust both the consistency and savoury depth of the soup rather than adding salt too early.