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How to make lentil and ham shank soup

Updated July 19, 2017

Substantial lentil and ham shank soup is ideal as a starter for you meal. It can also make for a filling, standalone dinner when paired with crusty bread. Ham shanks can either be left over from last night's dinner or bought from a local butcher or supermarket meat counter. The broth-based soup loaded with vegetables is not only tasty, but it's also a nutritious meal.

Trim the excess fat from the ham shank. Combine the ham shank and lentils with 1.25 litres (5 cups) of cold water in a large pan and bring this to a boil.

Reduce the heat and simmer while covered for one hour. Meanwhile, melt butter in a medium skillet. Add the celery, leek, onion, and garlic and saute this for five minutes.

Add the sauteed vegetables, salt, thyme, and pepper, along with 500 ml (2 cups) of water, to the ham shank and lentils. Simmer, covered, until the lentils are tender, for about 30 minutes. Remove the ham from the soup and cool. Cut the ham from the bone and dice.

Mash the vegetables with a potato masher in a pan but leave some lentils whole. Add the diced ham to the soup and simmer, covered, for 30 more minutes.

Serve the soup in bowls topped with sour cream and parsley. This recipe makes eight servings.

Tip

Adding greens like chard, kale and spinach can add colour and texture to a lentil soup.

Things You'll Need

  • 900g (2 lb) fully cooked ham shank
  • 375 ml (1 1/2 cup) dried lentils
  • 45 ml (3 tbsp) butter
  • 125 ml (1/2 cup) chopped celery
  • 125 ml (1/2 cup) chopped leek
  • 125 ml (1/2 cup) chopped onion
  • 1 small garlic clove, crushed
  • 5 ml (1 tsp) salt
  • Dried thyme leaves
  • Coarsely ground black pepper
  • Sour cream
  • Chopped parsley
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About the Author

Based in Chicago, Christina Berry has been writing since 2000. Her work has been published in "The Lighter," Valparaiso University's art and literary magazine. Berry holds a bachelor's degree in English/creative writing from Valparaiso University.