Smoky Lentil Soup

Some people like it hot, and if you're one of them, this main course soup recipe is made for you! Our fiber-ful lentil soup gets its smokiness from the ancho chile powder and smoked ham. Other flavorful highlights include a base of tomatoes, carrots, garlic, and scallions, which help infuse the broth with more richness and complexity. 5 weightwatcher points per serving

Smoky Lentil Soup

Photo by Gary M.

  • Prep Time


  • Total Time


  • Servings



  • 4

    teaspoon oil, olive, extra-virgin

  • 1

    medium carrot(s)

  • halved lengthwise and thinly sliced

  • 3

    medium scallion(s) (green onions)

  • thinly sliced

  • 2

    clove(s) garlic

  • thinly sliced

  • 1

    teaspoon pepper, ancho chile, ground

  • (or chipotle chile powder)

  • 30

    ounce(s) lentils, brown, canned

  • (2 cans), drained and rinsed

  • 14½

    ounce(s) tomatoes, diced

  • (1 can), with juice

  • cup(s) broth, chicken, less sodium

  • 2

    ounce(s) ham, smoked, lean

  • thinly sliced, coarsely chopped


1 In a large saucepan, heat the oil over medium heat. Add the carrot and cook, stirring frequently, until tender, about 5 minutes. 2 Stir in the scallions, garlic, and chile powder and cook for 1 minute. Add the lentils, tomatoes and their juice, the broth, and ham. Bring to a boil. Reduce the heat and simmer for 10 minutes for the flavors to develop. 3 Ladle the soup into 4 bowls and serve hot. Each serving is 1 3/4 cups.


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