I’m making this lentil soup with ham & veggies for “Passover Thursday” which is the Thursday before Easter! I’ll be serving it with flatbread and sparkling grape juice!
Why you’ll love this soup:
- Hearty and filling, made with wholesome lentils and veggies.
- Easy to adapt—include ham for a savory twist or leave it out for a more traditional feel.
- Naturally gluten-free and packed with flavor.
- Perfect for make-ahead meals (and even better the next day!).
One of our “Holy Week” or Easter traditions is to follow the Savior in Matthew through this week. On Thursday, like the Savior, we have a Passover dinner. Our Passover dinner looks pretty different from His, but I try to make it as authentic as I can while keeping it appetizing for my kids.
While we eat, I’ll read to the story of the “Passover” (Exodus 12) from the old testament and the “Last Supper” (Matthew 26) from the New Testament! This makes Easter more meaningful and exciting for the kids while teaching them the history and meaning!
Tips for Making Lentil Soup
- Pre-Soak Those Lentils: Before you begin cooking your lentil soup, make sure to soak the lentils in water with a dash of apple cider vinegar for 2 to 12 hours. This step is essential because it helps break down phytic acid in lentils, making them easier to digest and reducing the likelihood of causing gas and bloating. Soaking also cuts down on cooking time, which is a win-win!
- Stay True to Tradition: If you’re preparing this lentil soup for an authentic Passover meal, consider omitting the ham. Traditional Passover meals don’t include meat in their soups. However, if your family enjoys it, go ahead and add the ham. The aim is to create a meaningful meal while respecting tradition and personal preferences.
- Choose Your Broth Wisely: To elevate the flavor of your lentil soup, consider using homemade or powdered bone broth instead of plain water.
- Mind the Seasoning: When adding seasoning to your lentil soup, hold off on the salt until the lentils are soft. Salting them while they cook can hinder the softening process. Save the salt for the final touch just before serving.
- Blend for Creaminess: For a silky, creamy texture, consider blending about half of the soup until it’s smooth and then adding it back to the pot. You can use a blender or an immersion blender to achieve your desired consistency. This step adds a lovely texture to your soup that’s sure to be a crowd-pleaser.
Lentil Soup with Veggies & Ham
Ingredients
- 1 pound lentils
- 4-5 stalks of celery
- 4 carrots
- 1 onion *optional
- 2 cups cooked ham
- 6 cups bone broth or water
Instructions
- First thing in the morning, or the night before, soak 1 pound of lentils in triple the water with a few tablespoons of apple cider vinegar.
- Chop veggies and ham into small 1/2 pieces and put them into a pot.
- Cover with water or broth and simmer till soft (about 20 minutes)
- Add 4 cups broth, and lentils and cook for 20 more minutes.
- Take 1/2 soup and blend till smooth then add back to the soup, and stir. Or, use an immersion blender to blend the soup to desired consistency.
- Add pepper & salt to taste just before serving. *If you add salt while lentils are cooking they won’t get as tender as they should!
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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