As one of Senior’s favorite soups is split pea with ham, I decided to forego can and can opener and go the homemade route. For a different take, I used half as many split peas and replaced the missing half with fiber- and protein-rich lentils and substituted good old salty country ham for a ham hock. Thumbs up all around!

Country Ham and Split Pea-Lentil Soup

2 tbsp olive oil

1 cup diced onions

1 cup matchstick carrots

3/4 cup diced celery

1/2 tsp dried thyme

1/2 tsp dried oregano

6 cups reduced-sodium chicken broth (definitely reduced-sodium if you use salty country ham)

8 oz chopped country ham

3/4 cup dry green split peas, rinsed

3/4 cup dry lentils, rinsed

1/4 cup red wine vinegar

1/2 tsp ground black pepper

1/4 cup minced parsley

Optional: sour cream for topping and minced parsley

1) Heat oil in large soup pot over medium-high heat; add onions, carrots, celery, thyme, and oregano; cook 8 minutes, stirring often

2) Add broth, ham, split peas, lentils, vinegar, and pepper and bring to a boil; reduce heat to low and cover with lid; stirring occasionally, cook 45-50 minutes until split peas and lentils soften

3) Using an immersion blender*, puree soup lightly (you’ll want to retain the texture of some whole peas, lentils, and ham); stir in parsley, cook 2 minutes, and serve with optional toppings, if you like

*Note: If you don’t have an immersion blender, puree half the soup in a regular blender (Careful! Soup is hot!), then stir pureed soup back into un-pureed soup.

Servings: 4 dinner-sized portions



  1. What a genius idea to combine lentils and split peas. I sometimes make pea and ham soup using both fresh and dried peas for a lighter texture. Cant wait to try it with lentils.

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