This ham and lentil soup blew me away. Even with so few ingredients and spices, it’s always full of flavor and develops so much depth for a 35 minute soup. I was surprised. This is a real budget-friendly recipe using simple vegetables, dried lentils, everyday spices and ham steak (but if you have leftover ham, you should use it!). My Ham and Lentil Soup is a quick, satisfying, and hearty bowl that’s easy enough for any night of the week and delicious all year round.
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Contents
A Pot of Easy Ham and Lentil Soup
This ham and lentil soup recipe starts with the usual mirepoix suspects (onions, carrots, and celery), which are sautéed until slightly translucent and soft. Then I add garlic, brown lentils, chicken stock, water and simple seasonings like paprika and thyme before finishing with diced ham and simmering everything for 30 minutes. It’s that simple! I make this cozy soup on the stovetop because it’s incredibly easy and beginner-friendly, but you can also make it in the Instant Pot or slow cooker if that works better for your day. I’ve shared the slow cooker and Instant Pot instructions in the tips block below!
- Brown lentils are some of the best for soup. They’re economical, easy to cook, and hold their shape well for a hearty texture. Other lentils, like red lentils, may cost more, cook at different rates, and become mushy easily. Other varieties may still work, of course, but I highly recommend checking the package directions for the right liquid ratio and cooking time, then adjusting the recipe as necessary.
- Dice the vegetables evenly (and add more if desired). Make sure the vegetables are cut into even-sized pieces so they cook evenly. You can also add other vegetables that you like. I think spinach, kale, tomatoes, squash, or corn would all be delicious. Diced potatoes would make a ham, potato and lentil soup!
- Make sure the broth is simmering over medium heat. You don’t want a roaring boil or barely simmering. If the heat is too low, it may take longer for the lentils to cook, so be sure to check for doneness.
- I seasoned the soup with paprika and dried thyme. You can also add garlic powder, onion powder, dried oregano, bay leaf, or other spices and herbs to your liking! You can even try some of your favorite hot sauce!
- Try the ham hock. Ham steak is my go-to for quick-cooking soups like this, but if you already have ham hock on hand, I recommend using it! This adds a layer of depth and smokiness. I would cook the ham hock lower and slower for about an hour, like in our split pea soup, to really release the flavors. Once tender (165°F internal temperature), remove it from the pan, shred the meat and stir it for a smoked ham, shank and lentil soup. But don’t worry if ham hock isn’t on your shopping list! You’ll still get plenty of ham flavor from cubed ham.
- Instant Pot Instructions: Place the Instant Pot on top of the stir-fry. Once hot, add the oil, onions, celery, carrots and garlic. Saute for 5 minutes. Add all other ingredients and mix. Close the lid and secure the valve. Place under high pressure for 15 minutes, then allow the Instant Pot to release naturally.
- Slow Cooker Instructions: Exclude oil. Place all other ingredients in the slow cooker and mix. Cook on high for 3 hours. I recommend adding a ham hock if you’re making this soup in a slow cooker, but diced ham steak always works!
Ham and lentil soup
Cost Recipe at $7.76 / serving at $1.29
This Ham and Lentil Soup recipe is a hearty dinner made with simple ingredients, brown lentils, vegetables and diced ham in a flavorful broth!
- 1 tablespoon vegetable oil ($0.04)
- 1 little onion (medium diced, (2 cups, 240g) $0.47)
- 2 ribs celery (medium diced, (1½ cup, 135g) $0.36)
- 3 carrots (medium diced, (2 cups, 200 g) $0.42)
- 2 garlic cloves (chopped, (1 tbsp) $0.12)
- 1½ cups dried brown lentils (rinsed, (uncooked, 275g) $1.16*)
- 4 cups chicken broth ($0.52**)
- 3 cups water ($0.00)
- 1 teaspoon salt ($0.04)
- ½ teaspoon black pepper (freshly cracked, $0.08)
- 1 teaspoon paprika ($0.10)
- 1 teaspoon dried thyme ($0.48)
- 2 cooked ham steaks (diced, (14oz, 396g, approximately 2 cups) $3.97***)
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Gather and prepare all the ingredients.
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In a large saucepan over medium heat, add the vegetable oil. Once hot, add the onions, celery, carrots and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
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Add the lentils, chicken broth, water, salt, pepper, paprika and dried thyme and mix.
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Bring the soup to a medium boil. Once the soup is simmering, add the cooked ham. Again make sure the mixture is simmering over medium heat and continue cooking for 30 minutes.
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Taste the lentils for doneness. They should have the slightest bite. Continue cooking if necessary. Pour the soup into bowls and enjoy.
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**I like to use Better than broth make stocks to keep costs low.
***Cooked Ham Steak is the Best Ham for Lentil Soup when you consider price and availability! You don’t need to simmer it for long either, because it’s already cooked. To research ham steaks labeled low sodium if you watch your salt intake. Ham shank is also a great choice, but it needs to be simmered for at least an hour then grated. You can also use approx. 2 cups of leftover cooked ham, ham hock, cubed hamOr ham bone.
Portion: 1serving (1.33 cups)Calories: 312kilocalories (16%)Carbohydrates: 35g (12%)Protein: 29g (58%)Fat: 6g (9%)Sodium: 1966mg (85%)Fiber: 16g (67%)
The percentages have a daily value.
how to make ham and lentil soup step by step photos
Gather all your ingredients.
Brown the vegetables: Place a large pot or Dutch oven over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot and shimmering, add 1 small diced onion, 2 diced celery, 3 diced carrots and 2 minced garlic cloves. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften and smell good.
Add the lentils and broth: Pour in 1½ cups dry brown lentils (rinsed), 4 cups chicken broth and 3 cups water. Season with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, and 1 teaspoon dried thyme, then stir well to combine everything evenly.
Add the ham: Bring the soup to a gentle simmer, then stir in the 2 diced cooked ham steaks (or leftover diced ham, if using that instead).
Simmer: Let the soup simmer steadily, then cook uncovered for about 30 minutes, stirring occasionally.
Taste and serve: Check the lentils at the end of cooking. They should be tender but still hold their shape with just a little bite in the center. If they need more time, simmer for a few more minutes. Taste and adjust seasoning if necessary, then pour into bowls and serve hot. Appreciate!
Presentation suggestions
I’m perfectly content with a big bowl of this ham and lentil soup on its own, because it’s so filling thanks to the protein-rich lentils and ham. But it’s soup, after all, so I’ll never say no to a side of bread! My Parker House Rolls are my current obsession, but homemade cookies and our Olive Herb Bread work just as well. I also love fresh salads or roasted vegetables with cozy soups like this. This strawberry and spinach salad or a side of oven-roasted broccoli would both be perfect for adding a little color, texture, and contrast to the meal.
Storage and reheating
You can store leftover lentil and ham soup in an airtight container in the refrigerator for up to 3 to 4 days. The lentils will absorb more liquid during storage, so if they are too thick when you serve them again, you can thin them with more chicken broth if you like. You can also freeze this soup for up to 3 months. I like to freeze individual servings in freezer safe containers or bags so I can just scoop out what I need! Defrost it in the refrigerator the day before.
Then try these lentil soup recipes!
- OUR Mediterranean lentil soup is a bright bowl filled with lentils, veggies, and kale, and I love how the cumin and cinnamon layer together in such a warming flavor!
- Tomato and lentil soup is a simple, budget-friendly favorite filled with vegetables, herbs and brown lentils.
- This Creamy Vegetable and Lentil Soup is a hearty blend of lentils and extra rich vegetables with coconut milk for a creamy finish without any dairy.
