This is not your typical ham and lentil soup recipe. The addition of Ro*Tel Original gives this soup a mild kick. If you prefer a bigger kick go for Ro*Tel Hot.

The end result of this recipe is more like a stoup or chili than soup really. It is a great way to use up leftover ham after Easter or Christmas. I always have a bag of lentils in the freezer for this purpose.

I know a lot of Ham and Lentil soup recipes call for Ham soup base or Ham bouillon, but I prefer chicken stock. Homemade chicken stock is always best but you can use canned stock or ham bouillon if you like.

The ingredients for this Spicy Ham and Lentil Soup are all pantry staples in my house. If Ro*Tel isn’t a staple in your house, I highly recommend that it becomes one. You can use it in chili, Queso, Mexican Lasagna and so much more. 

If you have leftover cooked veggies like carrots or green beans, feel free to throw them in at the end. The more the merrier as far as I’m concerned. 

ingredients for spicy ham and lentil soup

This stoup is not only delicious, it makes 12 servings. Now that’s a budget conscious, crowd-pleaser. To add a creamy texture, use an immersion blender to partially blend the lentils. This is the way I prefer it but it is totally optional. 

Immersion blender

For more great soup recipes check out 9 Soup Recipes from NJ Chefs

Yield: 12 servings

Spicy Ham and Lentil Soup

Spicy Ham and Lentil Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 lb dry lentils, rinsed
  • 6 - 8 ounces smoked ham, diced
  • 10 cups chicken stock
  • 1 can Ro*Tel Diced Tomatoes and Green Chilies
  • 1 Tbs. Olive Oil
  • 3/4 cup celery, diced
  • 3/4 cup carrot, diced
  • 1 tablespoon cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon oregano flakes
  • 1 teaspoon salt

Instructions

  1. Rinse Lentils in cold water and sort out any stones or debris.
  2. Saute carrot and celery in 1 Tbs. olive oil until tender.
  3. Add Ro*Tel and simmer 2 minutes.
  4. Add lentils, chicken stock and spices and bring to a boil.
  5. Reduce heat; simmer until lentils are tender, about 30 minutes.
  6. Add remaining ingredients; simmer about 20 minutes more.
  7. Serve with crusty bread, a dollop of sour cream or shredded cheddar

Notes

Optional: Use an immersion blender to cream the soup to the texture you desire.

A piece of crusty bread is a really nice addition to this dish.