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Foodie Friday - Ham and Lentil Soup

by Scott G. on November 22, 2013

Lentil soup is a classic fall comfort food that’s surprisingly healthy. Our version uses lean ham and lots of veggies for a more filling, stew-like consistency.

Top it off with a dollop of nonfat plain yogurt and you’ll have a creamy bowl of soup that’s warm and comforting on a chilly fall night!

 

 

 

INGREDIENTS
2 cups dried lentils (any variety)
1-teaspoon olive oil
2 medium onions
5 stalks celery
3 carrots
12 ounces lean ham, cubed
1/4 cup canned chipotle in adobo, minced
1-tablespoon cumin
1-tablespoon garlic powder
4 cups low sodium chicken or vegetable broth
4 cups water

INSTRUCTIONS
Cover lentils in boiling water for about 10 minutes to soften. Drain and discard water.

Heat oil in a large Dutch oven over medium-high heat. Dice onion, celery and carrot into similarly sized pieces. Add onion, celery, carrot, chipotle, cumin and garlic powder to Dutch oven and sauté until carrots are tender, about 5 minutes.

Add cubed ham, lentils, broth and water and bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes.

Makes 6 servings

NUTRITION
Per 2 cup serving:  335 calories, 3 g fat, 1 g saturated fat, 30 mg cholesterol, 735 mg sodium, 45 g carbs and 29 g protein

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