Bacon, Ham, and Lentil Soup

With a little bacon and some leftover ham, that bag of lentils in your pantry turns into a hearty, satisfying soup. Leftovers are great, as most legume soups benefit from being made a day ahead so their flavors meld. Substitute green split peas for the lentils, if you prefer; they take less time to cook, so monitor the soup accordingly.


8 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 28 %
Fat 11 g
Satfat 4 g
Monofat 4.8 g
Polyfat 1.4 g
Protein 25.2 g
Carbohydrate 40.6 g
Fiber 18.9 g
Cholesterol 21 mg
Iron 6.1 mg
Sodium 956 mg
Calcium 72 mg


5 slices thick-sliced bacon, cut crosswise into 1/2-inch strips
1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
1 cup chopped onion
1 cup chopped fennel bulb
1 cup chopped celery
1/2 cup chopped leek
1/2 cup chopped carrot
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 cups water
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup canned diced tomatoes with basil, garlic, and oregano
1 pound dried lentils
2 bay leaves
1/4 cup chopped fresh chives


Cook bacon in a Dutch oven over medium heat until crisp. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Add ham to drippings in pan; cook 2 minutes, stirring frequently. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.