I’m so excited to share my Lentil Ham Soup recipe with you! This isn’t just soup — it’s a warm, hearty, flavorful experience. Imagine tender lentils, smoky ham, and soft vegetables all simmered together in a cozy, fragrant broth. It’s wholesome, easy, and perfect for chilly nights.
Level: Easy
Total Time: 1 hour 25 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 servings (heaping 1-cup bowls)
Course: Soup
Cuisine: American
The first time I made Lentil Ham Soup at home, I couldn’t believe how satisfying it was. This soup is rich but still feels light, full of protein-packed lentils, smoky ham, and classic vegetables like carrots, celery, and onion. It’s one of those meals that makes the whole kitchen smell amazing while it cooks.
This recipe is simple enough for beginners yet flavorful enough to feel like you’re serving a homemade feast. We’ll sauté fresh vegetables, simmer lentils and ham in a seasoned broth, then finish it all off with a little garnish for brightness.
Whether you’re using leftover holiday ham or picking up a ham hock from the butcher, this soup is a perfect way to turn simple pantry staples into a hearty dinner.
How to Make Lentil Ham Soup
This dish blends comforting flavors with pantry-friendly ingredients that make it easy to pull together. Here’s how it all comes together:
- Smoky ham bone or ham hock for deep, meaty flavor
- Protein-rich green or brown lentils that hold their shape
- Carrots, celery, and onion for a sweet, aromatic base
- Warm spices like cumin, paprika, and thyme for depth
- A long simmer for tender lentils and juicy ham
- Fresh parsley at the end to brighten everything up
It’s a one-pot wonder that’s big on flavor and small on cleanup — my favorite kind of recipe!
Ingredients
- 1 tablespoon olive oil
- 1 cup carrots, peeled and sliced (about 2–3 carrots)
- 1 cup celery, sliced (about 2–3 ribs)
- 1 large onion, peeled and chopped (about 2 cups)
- 4 cups chicken broth
- 4 cups water
- 1 pound dried green or brown lentils, picked over and rinsed
- 1 meaty ham bone or ham hock
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Additional cooked ham, chopped (optional, for extra meatiness)
- Minced fresh parsley for garnish (optional)
Directions
1. Prepare the Ingredients
- Rinse the lentils under cold water, picking out any tiny stones or grit.
- Chop carrots, celery, and onion so they’re ready to go.
2. Sauté the Vegetables
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering.
- Add carrots, celery, and onion.
- Cook for about 5 minutes until the vegetables are soft and fragrant.
3. Build the Soup
- Stir in chicken broth, water, rinsed lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf.
- Bring everything to a boil, then reduce heat to a gentle simmer.
- Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until the lentils are tender and the ham is flavorful.
4. Finish the Soup
- Remove the ham bone and bay leaf.
- Cut the extra ham off the bone, chop it up, and return it to the pot.
- If you have leftover cooked ham, add it now for even more meatiness.
- Taste and season with salt and black pepper.
5. Serve and Enjoy
- Ladle the soup into bowls.
- Sprinkle with fresh parsley if desired.
- Serve hot with crusty bread for dipping.
Process Details
- Why Green or Brown Lentils? They hold their shape better than red or yellow lentils, which turn mushy.
- No Pre-Soak Needed: Lentils cook much faster than beans — about 20 minutes once simmering — making this soup weeknight-friendly.
- Building Flavor: Cooking the veggies first and simmering with a ham bone makes a rich, layered broth.
Tips for Success
- No Ham Bone? Ask your butcher for a smoked ham hock or use a ham shank (it’s meatier).
- Make It Vegetarian: Skip the ham, use vegetable broth, and add a dash of smoked paprika for flavor.
- Meal Prep Friendly: This soup tastes even better the next day, so make a double batch.
Serving Ideas
- Classic: Serve with a loaf of crusty French bread for a complete meal.
- Add a Salad: A simple green salad with vinaigrette balances the soup beautifully.
- Extra Brightness: Add a squeeze of lemon juice before serving to lift the flavors.
Storage & Freezing
- Refrigerator: Let the soup cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Yes! Lentil Ham Soup freezes well. Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Reheating: Warm on the stove over low heat, stirring occasionally, or microwave in short bursts.
Nutrition Info (Approximate per Serving)
- Calories: ~242
- Protein: 16g
- Carbohydrates: 39g
- Fat: 3g
- Fiber: 18g
- Sodium: 462mg
- Sugar: 3g
My Lentil Ham Soup recipe is the perfect mix of hearty, comforting, and wholesome — a bowl of goodness you’ll want to make again and again. Every spoonful delivers tender lentils, smoky ham, and flavorful veggies in a cozy broth.
I hope you enjoy making (and eating!) this recipe as much as I do. Trust me, once you try it, it’ll become one of your go-to winter soups.
