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 satisfying, made with wholesome lentils and fresh vegetables.
- Flexible—add ham for a savory twist or omit it for a more traditional approach.
- Naturally gluten-free and full of flavor.
- Great for make-ahead meals and often even better the next day.
One of our Holy Week traditions is to follow the Savior’s journey through Matthew during the week leading up to Easter. On Thursday we hold a Passover-style dinner. While our meal differs from the original, I try to keep aspects of it authentic while making it appealing for my children. During the meal I read the Passover account from Exodus 12 and the Last Supper account from Matthew 26. This helps make Easter more meaningful for the kids and teaches them the history and significance behind the celebrations.
Tips for Making Lentil Soup
- Pre-soak the lentils: Soak the lentils in water with a splash of apple cider vinegar for 2 to 12 hours. Soaking helps break down phytic acid, makes lentils easier to digest, and reduces gas. It also shortens cooking time.
- Respect tradition if desired: For a traditional Passover meal, omit the ham. If your family prefers a meatier soup, add cooked ham—either way, make the meal meaningful for your group.
- Choose a flavorful liquid: Use bone broth (homemade or powdered) to deepen the soup’s flavor instead of plain water.
- Season at the end: Wait to add salt until the lentils are fully tender. Salting early can prevent lentils from softening properly.
- Blend for creaminess: For a silky texture, blend about half the soup until smooth and return it to the pot, or use an immersion blender to reach your preferred consistency.
Lentil Soup with Veggies & Ham
Ingredients
- 1 pound lentils
- 4–5 stalks celery
- 4 carrots
- 1 onion (optional)
- 2 cups cooked ham
- 6 cups bone broth or water
Instructions
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First thing in the morning or the night before, soak 1 pound of lentils in three times their volume of water with a few tablespoons of apple cider vinegar.
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Chop the vegetables and ham into roughly 1/2-inch pieces and place them in a 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 until the lentils are tender, about 20 more minutes.
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For a creamier texture, remove about half the soup and blend until smooth, then return it to the pot. Alternatively, use an immersion blender to blend to your desired consistency.
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Season with pepper and salt to taste just before serving. (Adding salt too early can prevent lentils from becoming fully tender.)
Further Easter Ideas
Easy Easter traditions, natural egg dyeing techniques, and a fresh ham roast are all great ways to extend your holiday celebrations and meals with family.