Ham and lentil soup is one of those classic, deeply satisfying combinations that’s been warming up kitchens for generations. There’s something almost alchemical about how humble ingredients — a ham bone or diced ham, dried lentils, a handful of vegetables — transform in a pot of broth into something so deeply flavorful and nourishing that you want to eat it for days.
This recipe is a true set-it-and-simmer-it situation. Once everything is in the pot, you barely have to do anything. The lentils break down and thicken the soup naturally, the ham perfumes everything with smoky richness, and the vegetables add sweetness and color. It’s the kind of soup that’s even better on day two — and that freezes beautifully for the inevitable day you need a bowl of comfort in a hurry.
Why You'll Love This Recipe
- Completely effortless — Most of the cook time is hands-off simmering
- Protein and fiber powerhouse — Lentils are incredibly nutritious and filling
- Uses leftover ham — An excellent way to use that holiday ham bone or leftover diced ham
- Gets better with time — Flavors deepen and improve the longer it sits
- Freezer-friendly — Make a big batch and freeze individual portions for easy meals all month
- Crowd-pleaser — Both kids and adults come back for seconds every time
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1½ cups dry green or brown lentils, rinsed
- 2 cups diced cooked ham (or 1 smoked ham hock)
- 6 cups chicken broth (or ham broth if you have it)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups chopped kale or spinach
Optional Add-ins
- 1 tbsp apple cider vinegar — stir in at the end to brighten the whole soup
- A Parmesan rind — adds savory depth during simmering
- Diced potatoes — adds even more heartiness
Step-by-Step Instructions
- Build the base — In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6–7 minutes until softened. Add garlic and cook 1 more minute.
- Add spices — Stir in thyme and smoked paprika. Cook for 30 seconds until fragrant.
- Add everything else — Stir in the lentils, ham, broth, diced tomatoes (with juices), and bay leaf. Bring to a boil over high heat.
- Simmer — Once boiling, reduce heat to low, cover partially, and simmer for 35–40 minutes, stirring occasionally, until lentils are completely tender.
- Add greens — Stir in the kale or spinach and cook for 3 more minutes.
- Season and serve — Remove the bay leaf (and ham hock if using, shredding the meat and returning it to the pot). Taste and adjust with salt, pepper, and a splash of apple cider vinegar if desired. Serve with crusty bread.
Pro Tips
- Don’t pre-soak lentils — Unlike dried beans, lentils cook quickly without soaking. Just rinse them well and they’re ready to go.
- Ham hock vs. diced ham — A smoked ham hock makes the most flavorful broth, but leftover diced ham is a perfectly great and more convenient option.
- Add vinegar at the end — A teaspoon of apple cider vinegar at the end adds brightness that cuts through the richness of the ham.
- Low and slow — Resist turning the heat up to rush things. A gentle simmer lets lentils cook evenly without blowing apart.
Variations & Substitutions
- Red lentils — Cook faster (20 min) and break down completely for a smoother, thicker soup.
- Vegetarian version — Omit the ham, use vegetable broth, and add smoked paprika + a little liquid smoke for a smoky flavor without meat.
- Sausage version — Swap ham for sliced kielbasa or smoked sausage.
- Mediterranean style — Add cumin, coriander, and a squeeze of lemon. Finish with a drizzle of olive oil.
What to Serve With
- Crusty sourdough or whole wheat bread
- A simple green salad
- Cornbread (a Southern classic alongside lentil soup)
- Warm rolls with butter
Storage & Reheating
Refrigerator: Keeps beautifully for 5–6 days. The soup thickens as it sits; add broth when reheating.
Freezer: Freezes well up to 3 months in airtight containers. Thaw overnight in the fridge.
Reheating: Warm on the stovetop over medium heat with extra broth as needed. Season again after reheating.
Recipe Card
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes | Servings: 6–8
Ingredients Summary:
1½ cups dry lentils, 2 cups diced ham, onion, carrots, celery, garlic, 6 cups broth, diced tomatoes, thyme, smoked paprika, bay leaf, kale
Instructions Summary:
- Sauté onion, carrots, celery; add garlic and spices.
- Add lentils, ham, broth, tomatoes, bay leaf. Bring to a boil.
- Simmer 35–40 min until lentils are tender.
- Add greens. Remove bay leaf. Season. Serve.
This ham and lentil soup recipe is the definition of cozy, nourishing comfort food. Make it once and you’ll find yourself keeping lentils stocked in your pantry just to have this on standby. Share your bowl in the comments below! 🍲