Classic Ham and Lentil Soup

Hearty and comforting, ham and lentil soup is a fantastic meal on a cold or wet day. Make this classic budget-friendly soup recipe in a Dutch oven, and use leftover ham to save money and stretch your ingredients!

Why it Works

This Dutch oven ham soup recipe is one of my go-to chilly weather meals! We love it for so many reasons.

1. It’s healthy, hearty and delicious. The combination of tender lentils and flavorful ham, plus extra veggies with tomatoes is absolutely wonderful and so satisfying.
2. Budget-friendly meal. It’s easy to make with leftover ham, dried lentils, and only a handful of other common ingredients.
3. Easy to adapt and versatile. Meals like this will totally transform your leftovers into something special, without the need for any fancy or expensive ingredients.
4. Three cooking options! You can make my lentil and ham soup recipe three different ways, depending on how much time you have. Make it in a Dutch oven on your stove top, in your slow cooker, or in an Instant Pot (instructions below!)

Why I Make Ham and Lentil Soup in a Dutch Oven

A good Dutch oven is one of the low key heroes of my kitchen. It provides the flexibility to sauté, sear, and simmer, and you can go from stovetop to oven, with completely even heat.

You don’t need to spend an arm and a leg on one either! I have two beloved Dutch ovens that both work beautifully. One is more budget-friendly and the other is a bit higher end, but I use them both equally to make dinners like pork and sauerkraut and beef stew.

But, as I mentioned above, if you don’t own a Dutch oven or soup pot, there are instructions below to make the ham soup in a slow cooker and an Instant Pot.

🍖 Soup Ingredients and Substitutions

This lovely soup recipe only requires a handful of simple ingredients. Here’s exactly what you’ll need, plus some options if you need to substitute.

• Cooked ham. I always use leftover spiral ham, but any kind of cooked ham or ham steak will work wonderfully in the soup. Ham tends to vary in terms of how salty it tastes, so I like to wait until the soup is cooked to take a taste, and then add salt to taste.
• Pantry ingredients: Dried brown lentils (the most common and budget friendly lentils you’ll find at the store!), vegetable or chicken broth, a can of diced tomatoes, and olive oil. Substitute avocado oil if needed.
• Produce: Onion, garlic, and celery. If you like a lot of veggies in your soup, I often add 2-3 sliced carrots. It adds little earthy sweetness! Another option is to add a green like kale or spinach – Just be sure to wait until the last 20 minutes or so to add the greens to avoid overcooking them.
• Ham bone, optional. If you have a leftover ham bone, use it, because it adds a ton of flavor to the broth! Simply cut off any leftover meat and let the bone simmer with the other ingredients. Once the soup is done cooking, discard the bone.

Scroll down to the recipe card for the full step by step instructions! ⬇️

Tips for Success

Cut the veggies in similar size pieces so they cook evenly. When you prep your ingredients, dice the onion and celery into small pieces, but avoiding mincing them (If they are too small, they won’t provide much flavor). Cut the ham into bite sized pieces, and if you’re including carrots, cut them into 1/2 inch pieces.

Always wash your lentils well! To wash dry lentils, transfer the lentils to a mesh strainer. Rinse them under cold water until it runs clear, using your hands to mix and move the lentils around a bit.

Do not soak or precook the dried lentils before adding them to the stock. As they cook, the lentils will absorb the liquid and soften, which also helps to thicken the soup.

Simmer on low heat, with the lid on the pot. I typically cook my ham and lentil soup for 35-45 minutes, or until the lentils are soft and cooked through, but not mushy. Do a taste test near the end of the cook time to see how done they are. If you want them softer, keep simmering until the soup is to your liking.

Add greens (if using) during the final 15 or 20 minutes of cook time. Stir in any greens you might be using, one handful at a time. This lets them wilt and cook, but it prevents overcooking.

👉 Taste and season as necessary before serving. Season with a bit of salt and pepper. Ladle it into bowls and garnish with some fresh parsley.

Slow Cooker Adaptation

1. Add all the ingredients to your slow cooker.
2. Use a large spoon to stir and combine all the ingredients, then cover.
3. Set your slow cooker to low and cook for 4-5 hours or High for 3 hours.
4. If you’re using kale or spinach, stir that in, one handful at a time, during the last 20 minutes of cooking.
5. Season to taste and serve!

Instant Pot Adaptation

1. Set your Instant Pot to sauté mode. When the pot is hot, add the oil, and sauté the onions, celery, garlic, and carrots, if using, for about 4-5 minutes.
2. Add all of the other ingredients, and give it all a good stir to combine.
3. Place the lid on the Instant Pot, set it to “seal”, then manually set it to cook on High pressure for 12 minutes.
4. When the cooking time is up, allow a natural release of pressure. The Natural Pressure Release (NPR) usually takes at least 15 minutes, and simply means you should do nothing. When the pressure has dissipated on its own, the pin on the valve will drop down, and the lid will unlock. The lid will not open until the pressure has completely released.

I like to serve this hearty meal with jasmine rice, cauliflower rice, crackers, or crusty bread. Any/all of the above would be fabulous!

I’d love to hear about your experience making this recipe!
Leave a comment below, or tag me on Instagram @cookathomemom!