This Ham and Lentil Soup blew me away. Even with a few ingredients and seasonings, still still packed with flavor and develops so much depth for a 35 minute soup. I’m amazed. This is a frugal recipe made with simple vegetables, dried lentils, everyday spices, and ham steak (though if you have leftover ham, you should use it!) My ham lentil soup is a quick, satisfying, and delicious bowl that’s easy enough for any night of the week and delicious all year round.
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A Pot of Easy Ham and Lentil Soup
This ham and lentil soup recipe starts with the usual mirepoix (onions, carrots and celery), sautéed until slightly translucent and soft. Then I added garlic, brown lentils, chicken stock, water, and simple seasonings like paprika and thyme before finishing with diced ham and letting everything simmer for 30 minutes. It’s that simple! I make this comforting soup on the stove because it’s super easy and beginner-friendly, but you can also make it in the Instant Pot or slow cooker if that’s more suited to your day. I’ve shared slow cooker and Instant Pot instructions in the tips block below!
- Brown lentils are one of the best for soups. They’re budget-friendly, easy to cook, and hold their shape well for a delicious texture. Other lentils, such as kidney beans, are more expensive, cooked differently, and get mushy easily. Other varieties can of course still be used, but I highly recommend checking the package instructions for proper liquid ratios and cooking times, then adjusting the recipe as needed.
- Dice the vegetables evenly (and add more if you like). Make sure the vegetables are cut to the same size so they cook evenly. You can also add other vegetables that you like. I think spinach, kale, tomatoes, squash, or corn are all delicious. Diced potatoes will make a great ham and potato soup with lentils!
- Make sure the stock is on medium heat. You don’t want it to boil or nearly boil. If the heat is too low, the lentils may take longer 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 leaves, or other herbs and spices to your taste! You can even try a little of your favorite hot sauce!
- Try the ham hocks. Ham steaks are my go-to for a quick soup like this, but if you already have ham hocks, I recommend using them! This adds a layer of depth and a smoky feel. I’ll cook the ham hocks lower and slower for about an hour, like in our split pea soup, to really release the flavors. Once soft (165°F internal temperature), remove from pan, shred meat, and stir again to make smoked ham hock and lentil soup. But don’t worry if ham hocks aren’t on your shopping list! You’ll still get plenty of ham flavor from the diced ham.
- Instant Pot directions: Place the Instant Pot while sautéing. Once hot, add the oil, onions, celery, carrots and garlic. Saute 5 minutes. Add all other ingredients and mix well. Close the cover and tighten the valve. Place it under high pressure for 15 minutes, then let the Instant Pot release naturally.
- Instructions for using the slow cooker: Exclude the oil. Place all other ingredients in the slow cooker and stir until combined. Cook on high for 3 hours. I recommend adding ham hocks if making this soup in a slow cooker, but diced ham steaks can still be used!
Ham and Lentil Soup
Cost $7.76 recipe / $1.29 serving
This Ham and Lentil Soup recipe is a delicious dinner made with simple ingredients, brown lentils, vegetables, and diced ham in a flavorful broth!
- 1 tbsp vegetable oil ($0.04)
- 1 small onion (medium dice, (2 cups, 240g) $0.47)
- 2 rib celery (medium dice, (1½ cups, 135g) $0.36)
- 3 carrot (medium dice, (2 cups, 200g) $0.42)
- 2 garlic cloves (chopped, (1 tablespoon) $0.12)
- 1½ cup Dried brown lentils (rinsed, (raw, 275g) $1.16*)
- 4 cup chicken broth ($0.52**)
- 3 cup water ($0.00)
- 1 tsp salt ($0.04)
- ½ tsp black pepper (new cracked, $0.08)
- 1 tsp paprika ($0.10)
- 1 tsp dried thyme ($0.48)
- 2 cooked ham steak (diced, (14oz, 396g, about 2 cups) $3.97***)
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Collect and prepare all ingredients.
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In a large saucepan over medium heat, add vegetable oil. Once hot, add the onions, celery, carrots and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables soften slightly.
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Add the lentils, chicken stock, water, salt, pepper, paprika and dried thyme and stir until combined.
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Bring the soup to a boil over medium heat. Once the soup is boiling, add the cooked ham. Make sure the fire is boiling again, and continue cooking for 30 minutes.
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Taste the lentils for doneness. They have to get even the slightest bite. Continue cooking if necessary. Ladle the soup into bowls and enjoy.
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**I like to use Better Than Broth to make stock to keep costs low.
***Cooked ham steak is the best ham for lentil soup when you consider price and availability! You also don’t need to cook it for too long because it is already cooked. Look for Ham steaks are labeled low sodium if you watch your salt intake. Ham hocks is also a good option, but must be boiled for at least an hour and then grated. You can also use about 2 cups from leftover baked ham, ham shank, diced hamor ham bone.
Portion: 1serving (1.33 cups)Calories: 312kcal (16%)Carbohydrate: 35G (12%)Proteins: 29G (58%)Fat: 6G (9%)Sodium: 1966mg (85%)Fiber: 16G (67%)
Percentages are daily values.
how to make ham and lentil soup step by step photos
Gather all your ingredients.
Stir fry vegetables: Place a large soup pot or Dutch oven over medium heat and add 1 tablespoon vegetable oil. Once the oil is hot and shimmering, add 1 small diced onion, 2 diced celery stalks, 3 diced carrots, and 2 minced garlic cloves. Saute for about 5 minutes, stirring occasionally, until the onions look translucent and the vegetables begin to soften and smell good.
Add lentils and stock: Pour in 1½ cups dried brown lentils (rinsed), 4 cups chicken stock, and 3 cups water. Season with 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and 1 tsp dried thyme, then stir well to combine everything well.
Add ham: Heat the soup until gently simmering, then stir in 2 diced cooked ham steaks (or remaining diced ham, if using).
Burning: Let the soup return to a boil, then cook uncovered for about 30 minutes, stirring occasionally.
Taste and serve: Check the lentils towards the end of cooking. They should be tender but still hold their shape with just a slight bite in the middle. If it takes longer, continue simmering for a few more minutes. Taste and adjust seasonings if necessary, then pour into bowls and serve warm. Enjoy!
Serving Suggestions
I was very satisfied with a big bowl of this ham and lentil soup because it was very filling from the protein-rich lentils and ham. But it’s soup, so I would never say no to bread! My Parker House rolls are my current obsession, but our homemade biscuits and olive herb bread are just as popular. I also love a fresh salad or roasted vegetables with a good soup like this. This oven roasted strawberry or broccoli spinach salad is great for adding a little color, texture and contrast to a meal.
Storage & Reheating
You can store leftover lentil and ham soup in an airtight container in the refrigerator for up to 3-4 days. Lentils will absorb more liquid as they store, so if they are too thick when you serve them again, you can thin them out with more chicken stock if desired. You can also freeze this soup for up to 3 months. I like to freeze individual portions in freezer-safe containers or bags so I can just pop out what I need! Thaw in the refrigerator the night before.
Try the following lentil soup recipe!
- We Mediterranean Lentil Soup is a bright bowl filled with lentils, greens and kale, and I love how the cumin and cinnamon layers in such a warm flavor!
- Tomato Lentil Soup is a simple, frugal favorite packed with vegetables, spices and brown lentils.
- This Creamy Lentil Vegetable Soup is a delicious mix of lentils and vegetables made extra rich with coconut milk for a creamy finish without any dairy products.
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