Black Lentil and Ham Soup




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Black Lentil and Ham Soup

Black Lentil and Ham Soup is a hearty and colorful bean soup recipe using gorgeous Beluga black lentils.  This comforting soup is a great way to use leftover ham. 

Black lentil and ham soup ~ theviewfromgreatisland.com

I had every intention of making good old bean soup with my leftover ham, but when I saw these gorgeous black Beluga Lentils I switched my plans on the spot.  I knew they would cook faster, look prettier, and make a lighter soup.

What are Beluga Lentils?

  • Beluga lentils are small black lentils named after Beluga caviar because the shiny black beans look similar to the glossy beads of caviar.
  • These lentils stay firmer when cooked than regular lentils, which I love.

I love beans and legumes, but I don’t like heavy bean soups that have lost all their color and texture.  With lentils the soup cooks quickly (this one is ready in under an hour!)  and the other ingredients don’t melt into oblivion. These black lentils are some of my favorites because they retain their texture and the color is so dramatic.

Speaking of color, these bright peppers add it in spades.  I love to combine all the different shades of bell peppers, not only because the colors are pretty, but because each one brings a slightly different flavor profile to the soup.

The only problem is, I STILL have lots of leftover ham!

Other ways to use healthy and delicious legumes~


Reader Rave ~

“I bought a couple of bags of beautiful Beluga black lentils and found your tasty recipe while looking for a way to use them. I had a bone-in ham end, and after cutting off the meat for the soup, I made broth from the bone and used that instead of chicken stock. What a flavorful, hearty, and colorful soup! We loved it and enjoyed it for a couple of meals as well as a few lunches at work. I will be making this again using either chicken or ham stock..”  ~ Julie


Black Lentil and Ham Soup
Rate this recipe
1 ratings

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: soup

Cuisine: American

Yield: serves 4-6

Black lentil and ham soup ~ theviewfromgreatisland.com

Black Lentil and Ham Soup is a hearty and colorful bean soup recipe perfect for using up leftover ham.

Ingredients

  • olive oil
  • 1 medium Spanish onion, diced
  • 1 large shallot, diced
  • 2 to 3 carrots, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 russet potato, peeled and finely diced (it will break down and thicken the soup)
  • 1 jalapeno, seeded and minced
  • leftover ham, diced or shredded
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 cups diced fresh tomatoes
  • 3/4 cup black lentils
  • 32 oz chicken stock
  • 1 bay leaf
  • fresh thyme
  • 2 Tbsp sherry vinegar
  • salt and fresh pepper
  • fresh parsley

Instructions

  1. Coat the bottom of a heavy soup pot with oil.  Saute the onion, carrot, potato and peppers for 5 minutes.  
  2. Add in the ham and garlic, stir for a minute.  Add in the wine and cook for another minute.
  3. Add in the tomatoes, lentils, stock, bay leaf and thyme and bring to a simmer.
  4. Cook for about 30 minutes or until the lentils are tender.  
  5. Add in the sherry vinegar, season with salt and pepper and keep warm till you eat, or cool and regrigerate.  Once again, this soup benefits from hanging out a bit so the flavors can develop.
  6. Add the parsley just before serving.  Top with sour cream, creme fraiche or yogurt if you want. 

 

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14 Comments

  • Reply
    Julie Robinson
    February 10, 2017 at 11:30 am


    I bought a couple of bags of beautiful Beluga black lentils and found your tasty recipe while looking for a way to use them. I had a bone-in ham end, and after cutting off the meat for the soup, I made broth from the bone and used that instead of chicken stock. What a flavorful, hearty, and colorful soup! We loved it and enjoyed it for a couple of meals as well as a few lunches at work. I will be making this again using either chicken or ham stock.

    • Reply
      Sue
      February 10, 2017 at 11:58 am

      I’m so glad you enjoyed it Julie, aren’t those lentils gorgeous?

      • Reply
        Julie Robinson
        February 17, 2017 at 7:37 pm

        They’re attractive in the bag and still beautiful after cooking! They retain their color and shape.

  • Reply
    grace
    January 1, 2012 at 12:04 am

    that broth looks like it’d cure whatever ails a person simply by aroma alone! terrific soup, sue, and happy new year!

  • Reply
    Pinecone
    December 30, 2011 at 9:17 pm

    Thanks for visiting my blog. I have been following you for a little while now (I found you from Annie’s blog.) You have the most amazing recipes and photos over here – very inspiring!!
    I hope you had a great holiday, and I look forward to checking in on what you are going to be making.
    Happy New Year!
    Ashyn

  • Reply
    Pop Champagne
    December 30, 2011 at 4:38 pm

    ohh wow this looks delicious! yum!

  • Reply
    Ocean Breezes and Country Sneezes
    December 30, 2011 at 5:07 am

    Seriously, when are you hosting lunch for us! LOL!!! LOOKS delicious! Thanks for sharing your recipe!

    Mary

  • Reply
    From Beyond My Kitchen Window
    December 30, 2011 at 3:28 am

    I have never seen black lentils before and these look amazing. The soup looks delicious as well. Good luck with the leftover ham.

  • Reply
    Rose
    December 29, 2011 at 9:39 pm

    I love ANY kind of bean or lentil! This looks delicious!

    I see a split pea & ham in your future… :) Or maybe bring in the New Year with a black eyed pea & ham soup for good luck in 2012!

  • Reply
    yummychunklet
    December 29, 2011 at 6:43 pm

    This sounds so delicious right now as opposed to my sandwich.

  • Reply
    Gerlinde in Dallas
    December 29, 2011 at 5:09 pm

    Your soup looks delicious! I have never noticed black lentils before, although I seem to come across various colours whenever I do see them. I’ll keep an eye open for them.. they do look really nice.

  • Reply
    Bourbon&Pearls
    December 29, 2011 at 4:04 pm

    Lentil soup is the great cure all in our house, I love the stuff with a big hunk of buttered crusty bread, I must invest in big pot so that i can make some.

  • Reply
    Marina {Yummy Mummy)
    December 29, 2011 at 4:01 pm

    We eat a TON of lentil soup. Love it. Yours looks gorgeous!

  • Reply
    Heather @ girlichef.com
    December 29, 2011 at 3:24 pm

    I love the look of the black lentils…the color! I’m the same way. I’ve had some split peas on my counter for days…teetering back and forth on whether to make the old stand-by or switch it up. I think I just need to decide already ;) Your soup sounds so delicious, Sue.

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