Lentil Soup

Stormy Stewart


I make a few different kinds of lentil soup this one is made from leftover New England boiled dinner.

Both recipes are included


☆☆☆☆☆ 0 votes

20 Min
3 Hr
Stove Top



  • 1
    ham shank
  • 1
    cabbage head
  • 2
    onions, quartered
  • 4
    good sized sweet potatoes, cut into thirds
  • 4
    potatoes, quartered
  • 10
    chicken bouillon cubes
  • 5
    crushed garlic
  • 1 bag(s)
    baby carrots
  • 1
    rutabaga, cut in chunks about the size of the white potatoes
  • 1 Tbsp
    italian seasoning
  • 2-3
    bay leaves, dried
  • ·
    pepper to taste
  • ·
    water to cover all

  • ·
    leftover, ham, vegetables, and broth from dinner
  • 1/2-1 bag(s)
    dried lentils

How to Make Lentil Soup


  1. For New England Boiled Dinner

    Put everything for dinner in a large soup pot and cover with enough water to cover it all while cooking. Bring to boil and cook on medium-low until the rutabaga is cooked. (Note the sweet potatoes cook the fastest that is why they are cut larger. Rutabaga takes the longest.
  2. Slice meat and transfer to bowl plates (Plates with curved sides That way you can also have some liquid.

    Do not add salt as the chicken bouillons are salty.
  3. To make soup

    Depending on amount of leftovers and amount of people you are making soup for put 1/2 to 1 bag of dried lentils in water for an hour.

    Drain and put into a 2 qt sauce pan with some leftover broth. heat to boil and cook on medium until soft. 30 minutes or so.

    While that is going cut the leftover ham from bone and cut into bite sized pieces. Then do the same with the vegetables. add all of them to the pot. simmer 30 minutes and serve.

Printable Recipe Card

About Lentil Soup

Course/Dish: Other Soups Pork
Main Ingredient: Pork
Regional Style: American

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