I’m making this lentil soup with ham and vegetables for “Passover Thursday,” the Thursday before Easter. I’ll serve it with flatbread and sparkling grape juice.
Why you’ll love this soup:
- Hearty and filling, made with wholesome lentils and fresh vegetables.
- Flexible—add ham for a savory twist or omit it for a more traditional version.
- Naturally gluten-free and full of comforting flavor.
- Great for make-ahead meals; it often tastes even better the next day.
One of our Holy Week or Easter traditions is to read through the Savior’s journey in Matthew during the week. On Thursday we hold a Passover-style dinner. While our meal differs from the original, I try to keep elements authentic while making it appealing for the kids.
During the meal I read the Passover account (Exodus 12) from the Old Testament and the Last Supper account (Matthew 26) from the New Testament. This helps make Easter more meaningful for the children and teaches them the history and symbolism behind the traditions.
Tips for Making Lentil Soup
- Pre-soak the lentils: Soak the lentils in plenty of water with a splash of apple cider vinegar for 2 to 12 hours. Soaking reduces phytic acid, improves digestibility, and shortens cooking time.
- Respect tradition: For an authentic Passover meal, omit the ham. Traditional Passover soups typically don’t include meat, but if your family prefers ham, feel free to add it—balance tradition with what your family will enjoy.
- Choose your broth: Use homemade or powdered bone broth in place of plain water to deepen the soup’s flavor.
- Mind the salt: Wait to add salt until the lentils are fully tender. Salting early can prevent them from softening properly.
- Blend for creaminess: For a smoother texture, blend about half the soup and then return it to the pot, or use an immersion blender to partially puree the soup until you reach your desired consistency.
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
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Soak 1 pound of lentils in three times their volume of water with a few tablespoons of apple cider vinegar for 2–12 hours, either the night before or the morning you plan to cook.
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Chop the celery, carrots, onion (if using), and ham into roughly 1/2-inch pieces and add them to a large pot.
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Cover the vegetables and ham with water or broth and simmer until the vegetables are tender, about 20 minutes.
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Add 4 cups of broth and the soaked lentils, then cook for another 20 minutes or until the lentils are soft.
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For a creamier texture, blend about half the soup until smooth and return it to the pot, or use an immersion blender to partially puree the soup to your liking.
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Season with pepper and salt to taste just before serving. (Adding salt too early can keep the lentils from becoming tender.)
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