Go Back


Cheryl Wixson
This hearty soup is delicious packed in a thermos for the lunch box. Freeze extra in quart containers for a quick supper.


  • 1 1/4 cups dried lentils picked over and rinsed
  • 6 cups ham, veggie or chicken stock
  • 1 cup chopped carrots about 2 – 3
  • 1 cup chopped celery or celeriac
  • 1 small shallot chopped (or small onion)
  • 1 garlic glove finely chopped
  • 2 cups tomato sauce or chopped tomatoes
  • 1 bay leaf
  • 1 cup chopped ham or more
  • 8 ounces pork sausage cooked
  • 1 teaspoon oregano
  • 2 tablespoons chopped fresh herbs (parsley, rosemary, thyme)
  • sea salt and fresh pepper to taste


  • Wash and pick over the lentils and add to a large soup pot. Add the stock.
  • Coarsely chop the carrots, celery, shallot, and garlic.
  • Add the chopped veggies, bay leaf, oregano, and tomato puree to the pot. Bring the mixture to a boil, reduce the heat; cover and simmer for 40 minutes or more until the vegetables and lentils are tender.
  • Chop the ham.
  • Cook and crumble the sausage.
  • Chop the fresh herbs.
    Chopping Parsley
  • When the lentils are soft, remove the soup from the heat. Remove the bay leaf. If desired, puree a portion of the soup to make it creamy.
  • Stir in the chopped ham, cooked sausage and fresh herbs.
  • Taste the soup and season to taste with Maine sea salt and fresh pepper.


Makes about 12 cups.
Nutritional analysis per cup: 183 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat, 780 mg. sodium, 7 grams fiber.