Sometimes inspiration for a new recipe comes from the basics, the tried‑and‑true building blocks that never let you down. For me, that often starts with a simple mirepoix comprised of chopped onions, carrots, and celery. This classic mix is the foundation for so many dishes, from soups and sauces to hearty stews.
This time, it inspired my Ham and Lentil Soup. I had some leftover smoked ham, so I sautéed the mirepoix, added the ham, and let lentils do the work of thickening the broth. A few bay leaves, a pinch of marjoram, and some thyme brought everything together. After a gentle simmer, the lentils softened and the flavors blended. Then, right at the end, I cooked in some mini dumplings and the soup was ready.
Ingredients
- 1 tbsp olive oil
- 1/2 medium chopped onion
- 2 small carrots, sliced
- 1 stalk chopped celery
- 2 whole bay leaves
- 1/2 tbsp marjoram
- 1/2 tbsp thyme
- 3/4 cup dried lentils
- 1 cup diced smoked ham
- 2-3 cups beef stock
- kosher salt and freshly ground black pepper
- 1 recipe Mini Dumplings
Instructions
Gather all ingredients before starting the recipe.
- Add 1 tbsp olive oil to a medium sized stock pot over medium heat. Add 1/2 medium chopped onion, 2 small carrots, sliced, and 1 stalk chopped celery and stir to combine. Sauté until the onions become soft, about 4-5 minutes.
- Season with 2 whole bay leaves, 1/2 tbsp marjoram, 1/2 tbsp thyme and add 3/4 cup dried lentils. Stir to combine. Then add 1 cup diced smoked ham and enough beef stock to cover the mixture by half, 2-3 cups of broth.
- Bring soup to a boil then reduce to a simmer and cook for about 20 minutes or until the lentils and carrots are cooked.
- Taste for seasoning and add kosher salt and freshly ground black pepper if needed then bring the soup back to a fast simmer and pinch small snippets of the dumpling dough into the soup, cook until the dumplings all float to the top.
