Classic Lentil and Ham Soup

This classic lentil and ham soup recipe is a cozy, comforting meal, made with just a few simple ingredients. It’s a great way to use leftover ham and stretch your ingredients. Make it in the dutch oven or use my slow cooker or Instant Pot instructions, and serve up a bowl today!

Why it Works

This Lentil and Ham soup recipe is one of my go-to chilly weather meals. Easy to make, healthy, hearty, and cozy, it’s made with leftover ham, dried lentils, and only a handful of other everyday ingredients.

The combination of tender lentils and flavorful ham, plus extra veggies, and a rich, tomato-y broth is absolutely wonderful, and so dang satisfying.

Meals like this will totally transform your leftovers into something special without the need for any fancy or expensive ingredients (like my leftover Ham & Cheese Frittata or leftover Chicken & Rice Soup!)

Yup, there’s nothing fancy here, just simple components and serious flavor. Because that’s all you need to make delicious lentil and ham soup. Well, that and a dutch oven, I mean!

A good dutch oven is one of the low key heroes of my kitchen. It gives you flexibility to saute, 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 for family favorites like pork and sauerkraut and beef stew.

Now if you don’t have a dutch oven, don’t worry, I got you! I’m sharing how to make this in the Instant Pot and slow cooker, too. Ready yet? Let’s go!

🍖 Soup Ingredients

• 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.
• 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, please use it. Simply cut off any leftover meat and add the ham bone to the soup while it cooks. It will impart so much more flavor into the soup! Once the soup is done cooking, discard it.

You may also like: Ham & White Bean Soup, Sausage & Tortellini Soup, Turkey Meatball & Zucchini Noodle Soup.

Step by Step Instructions

First things first, you need to prep your ingredients. Dice the onion and celery and mince the garlic. Cut the ham into bite sized pieces. 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.

Next, saute the onion, garlic, celery, and carrots if you’re using them, just until softened slightly. Stir in the tomatoes, broth, lentils, and ham. If you have a ham bone, add it in here too!

👉 You do not need to soak or cook lentils before you add them to the soup. As they cook, the lentils will absorb the liquid and soften, and the soup will thicken.

Lower the heat and cover your dutch oven. I like to cook the soup for about 35-45 minutes, or until the lentils and completely softened and cooked through, but not mushy or textureless.

You can test near the end of the cook time to see how done they are, and adjust the cook time based on what you like.

In the last 15 or 20 minutes, stir in any greens you might be using, one handful at a time. This lets them wilt and cook with the soup, but you won’t overcook them.

Last, give the soup a taste and stir in a bit of salt and pepper. Use a big ol’ ladle to serve in bowls and sprinkle with parsley. Voila! You’re done!

Slow Cooker Adaptation

Add all the ingredients to your slow cooker. Use a large spoon to stir and combine all the ingredients, then cover. Set your slow cooker to low and cook for 4-5 hours or High for 3 hours.

If you’re using kale or spinach, stir that in, one handful at a time, during the last 20 minutes of cooking. Season to taste and serve!

Instant Pot Adaptation

Set your Instant Pot to Saute mode. Add the oil, and saute the onions, celery, garlic, and carrots, if using, for about 4-5 minutes. Add all of the other ingredients and stir.

Close the Instant Pot, then set to High pressure for 12 minutes, then allow the pressure to naturally release. The Natural Pressure Release (NPR) usually takes at least 15 minutes, and simply means you should do nothing and wait until the pressure has dissipated on its own and the pressure valve drops down. The lid will not open until the pressure has completely released.

🧐 Tips

• Storing Leftovers: Transfer your soup to an airtight container, zip top bag, or if you’re looking for an eco-friendly option, use a reusable silicone bag. Store in the refrigerator and reheat and use within 4-5 days.
• Freezing Leftovers: This soup freezes beautifully! Freeze for 2-3 months. Defrost overnight in the refrigerator, then reheat as usual.
• What to serve with lentils soup? I like to serve lentil soup 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!