Classic Ham and Lentil Soup
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When I have leftover ham in the fridge and need to get dinner on the table without spending all evening in the kitchen, this ham and lentil soup is my go-to. I can let it simmer in my Dutch oven while I tackle the dishes and get the kitchen cleaned up.
My Dutch oven gets a lot of use, especially when I’m making soups and stews. I can sauté the vegetables and simmer everything in the same pot, and the heavy bottom helps distribute the heat evenly.
You don’t need an expensive one, either! I have a budget-friendly Lodge Dutch oven and a Staub Dutch oven. I use both of them to make dinners like pork and sauerkraut, beef stew, and all of my other Dutch oven recipes.
One of the best things about making soup with leftover ham is how much flavor it adds to the broth. As the lentils soften, they soak up that savory flavor, while the tomatoes add just enough brightness to balance it out. It’s a comforting combination that makes a simple bowl of soup feel like a proper homemade meal.
Don’t have a Dutch oven? There are also slow cooker and Instant Pot options below!
Why This Recipe is a Family Favorite
You can turn leftover holiday ham into a completely different family dinner, so you won’t feel like you’re eating the same meal all week. It’s a great way to make the most of what you already have in the fridge!
You’ll also appreciate how budget-friendly and filling this soup is. You can feed the whole family without spending much on extra groceries, and since everything cooks in one pot, there’s less cleanup waiting for you after dinner.
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This recipe is written so well and the ingredients go together perfectly. I added the carrots and kale that were listed as optional but wow they make such an impact! The only thing I changed was throwing in some bay leaf because it’s just something I love. I’ve already shared the link to this recipe with several friends. Thanks for a terrific dish!
–Tamara
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Rinse the lentils first. Use a fine-mesh strainer to rinse away any dust and check for small stones or debris. There’s no need to soak them.
- Keep the heat low. Once the soup reaches a simmer, cover the pot and reduce the heat. A hard boil can cause the lentils to break apart before they’re evenly cooked.
- Season after cooking. Ham can be quite salty, so taste the broth before adding extra salt. You may find it needs less than you expected.
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 is a great way to use up leftovers from a holiday meal. Spiral ham works well, but you can also use fully cooked ham steak. Cut it into bite-sized pieces so you get a little ham in every spoonful.
For the best texture, use dried brown lentils. They become tender while still holding their shape. Green lentils work too, although they may take a little longer to cook. Avoid red lentils since they tend to break down and become mushy.
You can use either vegetable broth or chicken broth, depending on what you have on hand. I recommend low-sodium broth since the ham already adds plenty of saltiness.
Don’t drain the canned diced tomatoes! The juices add flavor to the broth and help balance the saltiness of the ham.
How to Cook Ham and Lentil Soup in a Dutch Oven
For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Sauté the veggies. Start by cooking the onion, celery, carrots, and garlic in olive oil until they begin to soften. I like to give everything a good stir so nothing sticks to the bottom of the pot. Don’t worry if the carrots are still a little firm. They’ll finish cooking as the soup simmers.
- Stir in the ham and lentils, plus the diced tomatoes, thyme, and bay leaf, then pour in the broth. Give everything a good stir, making sure the lentils are covered with liquid before bringing the soup to a gentle simmer.
- Cover the pot and let the soup cook until the lentils are tender. I always check a spoonful before serving since older lentils can take a little longer to cook. Stir in the remaining broth, season with salt and pepper, and remove the bay leaf. Finish with fresh parsley, and you’re ready to serve!
Tips for Success
Keep extra broth handy. Lentils continue absorbing liquid as the soup sits, so don’t worry if it looks thicker than expected. You can always stir in a little more broth to get the consistency you prefer.
Other Cooking Methods
Slow Cooker
If you’d rather use your slow cooker, add the ham, lentils, onion, celery, garlic, tomatoes, broth, and optional vegetables or ham bone. Cook until the lentils are tender, then stir in any leafy greens near the end.
Instant Pot
Use the Sauté function to soften the onion, celery, and optional carrots in olive oil. Add the garlic and remaining soup ingredients, secure the lid, and pressure cook according to the recipe card instructions. Once the pressure has released safely, stir in any greens and let them wilt before serving.
Storing and Freezing Leftover Soup
Store leftover soup in an airtight container or reusable silicone bag in the refrigerator for up to 3-4 days.
For longer storage, freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge, then reheat until hot. Add a splash of broth if the soup has thickened.
Serving Suggestions
I like to serve the ham and lentil soup with homemade focaccia bread for soaking up the broth. For something fresh on the side, a garden salad adds a little crunch and sweetness. These roasted parsnip fries are another great option when you want something warm and crispy.
After you make it, please leave a comment and star rating below to let me know how it went!
Classic Ham and Lentil Soup
Video
Ingredients
- ½ cup onion about ½ large onion
- 1 cup sliced celery about 2 stalks
- 2 cloves garlic minced
- 2-3 carrots peeled and sliced into rounds
- 1½ cups diced cooked ham
- 1½ cups dried lentils approx. 16 oz., rinsed
- 2 tablespoons olive oil
- 15 ounces canned diced tomatoes
- 8 cups vegetable stock or chicken broth divided
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Dice ½ cup onion and 1 cup sliced celery, mince 2 cloves garlic, and slice 2-3 carrots into rounds.
- Cut 1½ cups diced cooked ham into bite-sized pieces. Add 1½ cups dried lentils to a fine mesh strainer and rinse well under cold water to wash the lentils.
- Next, heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, garlic, celery, and carrots and sauté just until softened slightly, about 4–5 minutes.
- Stir in the 15 ounces canned diced tomatoes, 6 cups vegetable stock or chicken broth, lentils, ham, 1 teaspoon dried thyme, and 1 bay leaf. Lower the heat to low and cover the Dutch oven.
- Allow the soup to simmer, covered, for about 35-45 minutes, or until the lentils are completely softened and cooked through. Test near the end of the cook time to see how softened they are.
- Stir in an additional 2 cups vegetable stock or chicken broth to achieve a soup consistency. Season Salt and pepper to taste sprinkle with Fresh parsley for garnish, and serve.
Equipment
Notes
Nutrition
2026 Update: This recipe is still a favorite of ours! It’s been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
Superb. I added bay leaves, 6 garlic cloves, more onion and a smoked ham hock. Used Better than Bouillon too. Excellent recipe! Will make again!!
Those are great additions! Thanks for sharing.
I added 2 pinches of dried thyme and a small bay leaf while sauteeing the veggies. I did use the carrots and chopped kale that was suggested. It’s the best ham and lentil soup I have ever made!
That sounds amazing – thanks for sharing your tweaks Nancy!
Good flavor. Cooked all slowly and added two tsp red wine vinegar ar end which made huge difference in flavor. Gave it a richness. Also added carrots parsley and spices.
Always savde the ham bone from the trash… so today after Christmas Eve, Lentil soup – so delicious and healthy meal. On the stove on low in my dutch oven which I do prefer to the instapot. However, I prefer black/French lentils that hold their shape in cooking. Adding spinach and maybe some bok choy (?).. Extra ham slices for raclette ; )
This recipe is written so well and the ingredients go together perfectly. I added the carrots and kale that were listed as optional but wow they make such an impact! The only thing I changed was throwing in some bay leaf because it’s just something I love. I’ve already shared the link to this recipe with several friends. Thanks for a terrific dish!
I’m curious how do you think this would work if I wanted to pressure can this as a ex large batch? My husband Drives truck and likes to take soup with him to work so he can just heat it up in his microwave.
This is such a wonderful recipe! It came together quickly and made the house smell wonderful. I used crushed tomatoes instead of diced (just what I had on hand) and added dried Italian seasoning along with some dried tarragon. It was fabulous, thank you so much for sharing it! My wife said “I don’t think I would have ordered this off a menu, but now I would be glad to find it in front of me!” This will definitely become a staple soup in our house; thank you again!
Hi Jess, it makes me so happy to hear you and your wife both enjoyed this recipe so much! Thank you for sharing this lovely feedback. 🙂 -Laura
Just made this. I was a bit skeptical because there were no spices. Boy was I wrong. It is delicious just as it is! I had a ham bone and that added a ton of flavor. I also added some Swiss chard at the end. It looked pretty and smelled delicious. My husband loved it!
Hi Jody! I’m so happy that you and your husband enjoyed the recipe so much! Thank you for the lovely feedback! 🙂 -Laura
Have made this forever using my mom’s recipe but always use a ham bone to make my broth. I also add a bit of sugar and 3 tablespoons of white vinegar. Just gives it a special punch I think! Oh, and I always throw a few sage leaves into the pot while cooking. My mother was Greek and I have no idea if the things she added make it Greek at all but there’s my story. Love your site and recipes!
Quick, delicious, and pretty inexpensive – will surely be making this again and again!
Hi Krista! I’m so glad you enjoy the recipe and that you’ll be making it again! That warms my heart. 🙂 -Laura
I love this! Made almost as written used half vegetable broth and half chicken broth with one can added at end of slow cooking time. As a lot of liquid had evaporated. Used Italian style tomatoes and Added a lot of black pepper and Italian seasoning. Added 3 small red potatoes diced (added salt here as potatoes tend to absorb it), and used kale instead of spinach. My holiday ham was brown sugar glazed and about halfway through made the broth too sweet so I added a dash of cumin. This was wonderful served with a salad and rolls. Thank you!
Hi Shannon, I’m so happy to hear you love the recipe and I love the adjustments you made!! 🙂 Thanks for sharing with us! -Laura
Great *easy* basic recipe. I did not have a ham bone, but we added a little extra canned tomatoes, a couple bay leaves, and some thyme, paprika, and garam masala powder for extra flavor. Definitely the best meal I’ve cooked since starting a gluten-free diet a month ago.
Hi there! I’m so happy you enjoyed the recipe and I love the adjustments you made! 🙂 -Laura
This might be my all-time favorite soup! Thanks for such a great recipe.
Which type of lentils do you use please? Thank you
Hi Marian, brown or green lentils will work best for this! 🙂 -Laura
Your recipe doesn’t list ham as an ingredient
Hi Tara, I just fixed it. I made some changes to my site recently and a few weird things like that have popped up. Thanks for calling my attention to it! 🙂 -Laura