Prosciutto soup with lentils and mushrooms

I have made this prosciutto soup with lentils and mushrooms several times, especially when I had a piece of leftover prosciutto and didn't want it to dry out in the fridge. Red lentils cook quickly, you don’t have to watch the pot all the time, and the soup remains tasty the next day. It’s a hearty soup, but not heavy.

Quick Info

Total time: about 1 hour and 10 minutes (including soaking time for the lentils)
Servings: 4
Difficulty: easy to medium

Ingredients

150 g prosciutto
100 g red lentils
1 onion
1 carrot
6 champignon mushrooms
3 tablespoons oil
1/2 teaspoon mustard seeds
1 bay leaf
1 teaspoon tomato paste
1/2 teaspoon dried tarragon
salt, pepper (to taste)
1 bunch of fresh parsley

Preparation

1. Soak the lentils in cold water for 1 hour. Drain and rinse.

2. Peel the onion, carrot, and mushrooms. Chop the onion into small cubes, slice the carrot into thin rounds, and slice the mushrooms.

3. Tear the prosciutto into strips. Heat the oil in a pot and sauté the prosciutto for 2-3 minutes until it gets a bit of color. Don’t leave it too long, or it will become tough.

4. Add the onion over the prosciutto and sauté for 2 minutes over medium heat, stirring. Add the carrot and sauté for another minute. Add the sliced mushrooms and stir for another 2-3 minutes until they release water and soften a bit.

5. Add salt, pepper, bay leaf, mustard seeds, and tomato paste. Mix well.

6. Pour in about 4-5 cups of water (1.5 - 2 liters, depending on how thick you want the soup). Let it simmer for 20 minutes with the lid half on.

7. Add the soaked lentils. If needed, add half a cup more water. Sprinkle in the tarragon. Cook for another 20 minutes without the lid until the lentils and vegetables are soft. Taste for salt and pepper.

8. Turn off the heat and sprinkle with chopped parsley. Let the soup sit for 10-15 minutes with the lid on to allow the flavors to meld better.

Why I make this recipe often

This soup is made with ingredients I usually have at home. It’s filling, not hard to make, and remains good even on reheating. Prosciutto adds a clear flavor, even if you use a small amount. It can be easily adapted based on what you have in the fridge.

Tips and variations

Tips

If you have drier or tougher prosciutto, add it at the beginning to soften in the oil and vegetables. Don’t cook the lentils too long, or they will turn mushy and the soup will lose texture. Add the tarragon only after you add the lentils, otherwise its flavor diminishes with long cooking.

Substitutions

You can use bacon, kaiser, or any smoked ham, cut into strips, instead of prosciutto. Green or brown lentils can also work, but they will take longer to cook, about 35-40 minutes. Tomato paste can be replaced with tomato juice (3 tablespoons).

Variations

Add diced potato at the same time as the carrot. You can also add a bit of celery or parsnip for extra flavor. If you want a vegan version, leave out the prosciutto and use smoked paprika.

Serving ideas

I serve it hot with fresh bread or croutons. For those who want, it goes well with a bit of sour cream. If you want a hearty lunch, you can add a boiled egg on the side.

Frequently asked questions

1. Do I need to soak the lentils?
Yes, for red lentils it’s good to soak them for at least 30-60 minutes in cold water. They hydrate better and won’t break apart when cooked.

2. What type of prosciutto should I use?
Any raw-dried prosciutto works. If you have drier leftovers, you can use them at the beginning. Don’t use cooked prosciutto, it doesn’t have the same taste.

3. Can I freeze the soup?
Yes, it can be frozen. The taste remains fine, but the mushrooms change texture after thawing.

4. Is tarragon mandatory?
No, but its flavor pairs well with lentils and prosciutto. If you don’t have it, you can skip it or use a bit of thyme.

5. What other types of mushrooms work?
Any fresh mushroom works. Champignon is the simplest, but it can also be made with oyster mushrooms or porcini if you have them.

Nutritional values (estimate per serving)

Calories: 250-300 kcal
Protein: 15-18g
Carbohydrates: 25-30g
Fats: 10-12g

Prosciutto adds protein and flavor, lentils bring fiber and good carbohydrates, and mushrooms are low in calories and rich in minerals. It’s not a heavy or fatty soup, but it keeps you full.

Storage and reheating

It can be stored in the fridge for up to 3 days in a covered pot or container. When reheating on low heat or in the microwave, add a bit of water if it has thickened too much. If you want to freeze it, remove the parsley and add it fresh when serving.

 Ingredients: 150 g prosciutto, 1 onion, 1 carrot, 100 g red lentils, 6 mushrooms (champignon), 1/2 teaspoon mustard seeds, 1 bay leaf, salt and pepper to taste, 1 teaspoon tomato paste, 3 tablespoons oil, 1/2 teaspoon dried tarragon, chopped fresh parsley (1 bunch)

 Tags:  prosciutto soup lentil soup