Dec 26, 2014

Lentil Soup with Holiday HamRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Grocery List

Fresh Produce

  • 2 carrots
  • 0.125 oz fresh Italian parsley
  • 8 garlic cloves
  • 1 large yellow onions

Meat / Poultry / Seafood

  • 0.5 lb cooked ham

Oil and Spices

  • 1 tsp curry powder
  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.75 tsp kosher salt

Wine / Beer / Spirits

  • 4 fl oz medium-dry sherry or vermouth


  • 8 oz dried lentils
  • 1.25 qt low-sodium chicken stock or broth

Special Equipment

  • large grill-proof Dutch oven


  • 1 large white or yellow onion, cut crosswise into ½-inch slices
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup finely chopped carrot
  • 1½ tablespoons minced garlic
  • 1 teaspoon curry powder
  • 8 ounces dried lentils, rinsed
  • ½ cup medium-dry sherry or vermouth
  • 5 cups low-sodium chicken broth
  • 8 ounces finely chopped cooked ham (about 1-½ cups), divided
  • 2 tablespoons roughly chopped fresh Italian parsley leaves


  1. Prepare the grill for direct and indirect cooking over medium-high heat (400° to 500°F).

  2. Lightly brush the onion slices with oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Grill the onion slices over direct medium-high heat, with the lid closed, until tender and marked by the grill, 8 to 10 minutes, turning once or twice. Remove from the grill and roughly chop.

  3. Place a large, deep grill-proof pot over direct medium-high heat, add 2 tablespoons oil, and heat for 1 to 2 minutes. Add the carrot and stir until slightly softened, 6 to 8 minutes. Stir in the garlic and curry powder and cook for 1 minute more, then stir in the grilled onion. Add the lentils and stir to coat with the oil. Add the sherry and, when it comes to a boil, cook until it has almost evaporated, 1 to 2 minutes. Add the broth and bring to a simmer. Cover the pot, move over indirect medium-high heat, close the lid, and cook until the lentils are very soft, 30 to 40 minutes, stirring occasionally. Remove from the grill.

  4. Spoon one-third of the soup (about 2 cups) into a blender. Cool slightly, and then blend until smooth. Return the blended soup to the pot and stir in 1 cup of the ham, ¼ teaspoon salt, and ¼ teaspoon pepper. Place the pot over direct medium-high heat, close the lid, and cook until heated through, 2 to 3 minutes. Season with more salt and pepper, if desired. Ladle the soup into bowls. Top with the remaining ½ cup ham and the parsley. Serve warm.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Tony I

Kosher Lentil and Ham Soup?

This is a great soup. We have summer at the moment here in Australia but nevertheless, this is a great meal-type soup for a Sunday evening.

One thought though, viz.: What's with the kosher salt in a soup containing ham???

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Sherry D

Lentil soup with holiday ham

Excellent soup. My 14 year old liked it as well, though she said she would have preferred that I purée the entire batch. Personally, I thought it was terrific as is.

Type of Griller


Would you recommend this recipe? YES

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Lentil Soup with Holiday Ham