Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Ingredients Nutrition


  1. Wash lentils and drain.
  2. In a Dutch oven fry bacon until golden.
  3. Add diced leeks, onions and carrots and cook until onions are limp.
  4. Add lentils, stock, celery, salt, pepper, and bay leaf.
  5. With a medium size grater, grate potato into mixture and add ham bone.
  6. Add optional ingredients.
  7. Simmer 1 hour or until lentils are tender.
  8. Remove bay leaf and ham bone; cut meat from ham bone and return meat to soup.
  9. Add lemon juice and serve.
  10. If soup is thicker than you would like add additional stock or water.
  11. Note: If using a bone in piece of ham or ham hocks with a lot of fat, it is best to cook the meat in the stock separatelyfirst, remove meat and reserve, and then defat.
  12. Proceed as above, adding meat back at the end.


Most Helpful

Due to Fijian limitations couldn't follow precisely, but it was great anyway. Used green lentils, chicken stock and 500g bacon shortcuts trimmed to slivers. Skipped the leek, subbed onion salt for onions just cos I felt too tired to deal with an onion! Skipped the ham hocks, I figured the bacon would be enough for us, as I wanted to keep the fat minimal. Threw in a heap of frozen mixed veggies plus a heap of frozen broccoli. Loved the idea of the grated potato! but had to skip the keilbasa - ridiculously expensive here, anything like that. I am simply reviewing, to record my interpretation. Just what we needed on this rainy winter day.

RubberDucky AU June 24, 2010

This was excellent. I had a mixture of red and du puys lentils on hand so I used them both. I used hamhocks and a ham bone and prepared the broth the day before so I could skim the fat. Didn't have any leeks so just used more onion and chopped it and the carrots and celery very very finely as I have eaters who don't want to see big chunks of vegetables in there soup. I did have to add more chicken broth just before reheating and serving. Served this to my Bookclub and they all wanted the recipe. This one goes into my permanent file.

Susan2012 November 27, 2008

Where's the ten-star button? This is by far the best lentil soup I've ever eaten. In fact, I think it's perfect. It's thick and hearty, and flavored just right. I followed the recipe exactly, but didn't add the optional ingredients. It's going right into my "Perfection" cookbook. 10/30/06 Updated to add that I've made it in the pressure cooker, using the browning feature to cook the vegetables and then pressure cooking the soup for 15 minutes on high. It took me a total of 40 minutes start to finish, including prep time. WONDERFUL fall weeknight supper.

PanNan October 30, 2006

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