Inflation is crazy, and my heart skips a beat when I go grocery shopping. Yet cooking at home still offers significant savings compared to eating out in any form. I’m a huge fan of one-pot meals because they are simple to make, tasty, and often provide leftovers for later.

Both my sister and sister-in-law do me a favor. When they serve a ham for a holiday event, they save me the remnants and the ham bone. I vacuum seal them and freeze them for future soup meals.

Today, I’ll be making a ham and lentil soup. The recipe is from AllRecipes.com, but I’m doing a looser version. Soups and stews are flexible, and a little artistic license has little impact on the end result.

I like lentils because they cook quickly and they don’t require pre-soaking. This Instant Pot recipe called for an 8-minute cook time with a natural release of at least 10 minutes. My lentils were old, so I wound up cooking them for around 15 minutes. You could make this recipe on the stove in a large pot, such as a Dutch oven. However, you would need to extend your cooking time to around 30 minutes, or until the lentils are tender. Not a big deal.

Lentils are nutritional powerhouses. They are high in plant protein and fiber. They are loaded with minerals. They are high in iron, so they can help with certain types of anemia. They help regulate your blood sugar and strongly support a healthy gut. Lastly, they are dirt cheap to buy and last forever on your shelf.

Lentils come in a variety of colors, and each has a slightly different cooking time. Most stores carry brown lentils, but there are also green, yellow, red, orange, and black varieties. Each has its own characteristics, but I successfully substitute whatever variety that I have on hand. One pound of brown lentils is often under $2 and contains around 2 and 1/4 cups. Most recipes use one cup of dry lentils, so you can see how economical cooking with lentils can be.

This recipe uses leftover ham that was gifted, about $1 worth of dry lentils, and some inexpensive vegetables, and it makes a ton of soup. Let’s get into the recipe!

I’m not going to follow the amounts exactly; instead, I’ll do my usual approximations.

I sautéed a chopped onion and a couple stalks of celery in some oil for around two minutes.

I added about 3-4 sliced carrots and sautéed the mixture for about 5 minutes.

I then added a generous spoonful of jar garlic. You could use real garlic or even powdered garlic.

Here are the spices that I used. I used about 1/2 teaspoon of each ground spice and a couple of small bay leaves. I briefly cooked the spices with the vegetables (about 30 seconds). If you don’t have all of these spices, use what you have. Oregano is a good one to have around, as it is useful in many dishes. Don’t use too much oregano, as it can impart a soapy taste to some dishes, if used excessively.

This is the hambone from my sister. I cut off the remaining meat and chopped it up. There was quite a bit of meat remaining. Less would have been fine. I could have cooked a few strips of bacon instead of the ham, then sautéed the vegetables in the bacon fat. It is easy to substitute similar for similar! The ham was added to the soup.

I added around 8 oz of tomato sauce, 4 cups of chicken broth, and I cup of water. If possible, use low-sodium chicken broth. I used bouillon. The soup was a bit salty from the bouillon and ham, but still delicious. You could also use water instead of chicken broth.

Add one cup of dry lentils. I like to rinse my lentils as they can sometimes be dusty.

Pressure-cook on high for about 10 minutes. I added an additional 5 minutes (15 minutes total) as my lentils were old (I bought them in bulk and have been using them for over a year). Let them release naturally for at least 10 minutes before depressurizing the Instant Pot. My electric pressure cooker isn’t an Instant Pot, but they all work the same way.

You can smash some of the lentils to make the soup thicker if that is what you like. I also added a little cornstarch dissolved in water to thicken ours. However, that is totally optional. Now taste and add around 1/2 to 1 teaspoon of pepper and salt to taste. I didn’t need any salt as my soup was already pretty salty from the ham and bouillon.

A little acid helps liven the flavor. I’m using around a tablespoon of sherry, but you could use some lemon juice or even a splash of vinegar.

I also added a few squirts of hot sauce (optional). This is the Aldi clone of Frank’s hot sauce.

I made a small loaf of whole wheat bread in my bread maker. I just tossed in the ingredients, and 3.5 hours later, I had this delicious warm loaf.

Dinner is served! Hearty and filling ham and lentil soup that was extremely inexpensive to make. I’m serving it with a little sour cream, but that is optional. My wife and I ate our fill, and there is so much left over that we have an extra meal, and I’ll still have plenty to freeze for later. The homemade bread made the meal special, and it was much tastier than anything from the grocery store.

That’s it, ham and lentil soup!

Peace

Mike