THE RECIPE JOURNAL · Main Course
Pressure-Cooked Lentil and Ham Soup from Jana
This hearty soup combines tender lentils and savory ham for a comforting meal that's ready in no time. Perfect for busy days when you want something warm, filling, and full of flavor.
FROM THE KITCHEN • Pressure-Cooked Lentil and Ham Soup from Jana
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Pressure Cook Ham Shanks
Start by placing the ham shanks in your pressure cooker and covering them with water. Lock the lid in place and bring it up to full pressure (about 15 pounds). Once it’s reached pressure, lower the heat and let it cook for 20 minutes. When the time’s up, carefully release the pressure according to your cooker’s instructions. Take out the ham shanks with a slotted spoon and set them aside to cool. Once cool enough to handle, pull the meat off the bones and save it for later. Pour the cooking liquid into a separate bowl—you’ll use this flavorful broth in the soup.
02
Saut Vegetables and Cook
Next, heat some olive oil in the pressure cooker over medium heat. Add the chopped onion, carrots, celery, and garlic, and cook them gently for about 20 minutes, stirring now and then, until everything is soft and slightly reduced. Then stir in the lentils, 8 cups of the ham broth you set aside, thyme, and a bay leaf. Lock the lid back on, bring it up to pressure again, and cook for 6 minutes. Once done, release the pressure right away.
03
Add tomatoes and season
Finally, stir in the canned tomatoes, the shredded ham, some black pepper, and a splash of vinegar. Let everything warm through on low heat before serving.
Why you’ll love it
This soup is warm, hearty, and full of flavor. The lentils become tender and creamy, while the ham adds a smoky richness. It’s a comforting meal that comes together quickly thanks to the pressure cooker.
How to serve
Serve this soup with crusty bread or a simple green salad for a complete meal. A sprinkle of fresh parsley or a dash of hot sauce can add a nice finishing touch.
Storage & leftovers
Let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stove, adding a little water if needed.
