Hearty and wholesome, this ham and lentil soup simmers gently with onion, carrots, garlic, herbs, and a meaty ham hock. Cozy, savory, and satisfying.
There’s something about a pot of soup bubbling away on the stove that makes the whole kitchen feel like a hug. This ham and lentil soup is exactly that kind of cozy. It’s rich from the ham, a little earthy from the lentils, and it has those herby, garlicky undertones that make you keep going back for “just one more spoonful.”
Whether you’re using up leftover ham or just craving a comforting bowl, this one’s got you. You throw things in, let them simmer, scoop out the meaty bits, and boom—dinner. It’s just rustic enough to feel homey but not so hearty you’ll need a nap afterward.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ham and Lentil Soup
There’s no fanfare here, just a reliable, deeply satisfying soup that does what it promises.
- Hearty and filling: Thanks to all those lentils and generous chunks of ham, it eats like a meal.
- Layered with cozy flavor: The herbs, garlic, and tomato paste add depth—you’ll taste each spoonful evolving as it simmers.
- Uses up leftovers: Got a ham hock from the weekend? Toss it in and feel delightfully resourceful.
- Freezer-friendly: Make extra now, forget about it for a month, and thank yourself later.
- Meal-prep gold: It stays good for days and gets even tastier after a night in the fridge, just like magic.
- No fancy ingredients: Everything’s happily sitting in your pantry or fridge, waiting to become soup.
Ingredient Notes
You’ve probably got most of this in your kitchen already. And if you don’t—no worries, I got you covered with a few ideas below.
- Olive oil: Adds a silky base for the sauté. Use any neutral oil if you’re out (but olive oil adds a little extra flavor).
- Onion, carrots, celery: This is the classic trifecta for building a flavorful base. Don’t skip ‘em—they’re the quiet heroes of soup.
- Garlic: Adds warmth and sharpness. If you accidentally go overboard, I wholeheartedly support your decision.
- Tomato paste: Just a tablespoon, but it deepens the entire flavor like you simmered this soup all day (even if you didn’t).
- Dried thyme and oregano: Earthy and comforting, these dried herbs work beautifully here. Feel free to toss in fresh if you’ve got it.
- Bay leaf: Subtle but effective. It softens everything and nudges the flavor toward the “soup you remember from childhood” zone.
- Ham hock or bone-in ham: This is where the magic comes from—smoky, savory, and slightly salty. Leftover spiral ham works too.
- Chicken broth: Use low-sodium since that ham hock is already flavorful. Homemade or boxed, both are a-okay.
- Dried lentils: Green or brown hold up best during the simmer. Red ones get mushy—save those for a puree situation.
- Salt and black pepper: Season to taste at the end. The ham might be saltier than you think, so go easy and build it up.
How To Make This Ham and Lentil Soup
Grab your biggest pot, something heavy and wide if you’ve got it. This all comes together in one place, and it smells ridiculously good by step two. Here we go:
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Sauté the veggies: Warm the olive oil over medium heat, then add the onion, carrots, and celery. Give them a stir every so often and let them soften—about five minutes. No need for any caramelizing here, just get ‘em friendly and golden.
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Add garlic and seasonings: Stir in the garlic, tomato paste, thyme, oregano, and bay leaf. Let it all mingle and wake up the aromatics—just 1 to 2 minutes should do it. You’ll smell the magic starting to happen.
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Add the ham and liquids: Pop that ham hock or leftover bone in, pour in the chicken broth, and add the rinsed lentils. Give everything a solid stir. Then, bring it up to a boil—you want to see some gentle bubbling action.
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Simmer slowly: Reduce the heat, cover most of the pot (leave a little vent), and let the soup simmer quietly for 50 to 60 minutes. You’re aiming for tender lentils—soft but not falling apart—and a rich, slightly thickened broth.
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Shred the ham: Fish out the ham, set it on a plate, and let it cool for a second. Shred the meat, discard the bone, and toss the meat back in the soup. This part always feels a little like treasure hunting.
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Taste and finish: Give it a taste. Now’s the time to add salt or more pepper if needed. Remove the bay leaf unless you like the thrill of someone getting it in their bowl.
Storage Options
You’ll be happy to know this soup likes to be made ahead. It’s one of those “better the next day” situations.
In the fridge, ham and lentil soup keeps beautifully for up to 5 days. Let it cool completely before tucking it into airtight containers. Plus, the flavors deepen overnight, which makes leftovers exciting (not sad).
And yes, you can absolutely freeze it. Let everything cool first, then ladle into zip-top bags or freezer-safe containers. Lay flat if you’re short on space; they’ll stack neatly once frozen. It should keep for 2 to 3 months in the freezer. Just label it unless you like mystery soup surprises.
To reheat, thaw overnight in the fridge if frozen (or use a gentle defrost in the microwave in a soup-safe bowl). Warm on the stovetop over medium-low heat until steamy and delicious. Stir occasionally, and if it thickened too much, just add a splash of water or broth to loosen it up.
Variations and Substitutions
Feel like changing it up? You’ve got options, my friend.
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Swap the ham hock: No hock? No problem. Use diced leftover ham or even smoked turkey legs for that same cozy depth.
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Vegetarian version: Skip the meat and use veggie broth. Add a splash of soy sauce for umami, and maybe a handful of mushrooms too.
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Busy weeknight hack: Use canned lentils and pre-cooked ham. Just simmer for 20-ish minutes until everything’s hot and melded.
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Spice it up: Want some heat? Add a pinch of red pepper flakes with the herbs or stir in a little smoked paprika.
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Add greens: Toss in chopped kale or spinach in the last five minutes. It adds color, texture, and makes it feel a little fresher.
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Play with legumes: Don’t have lentils? Try split peas instead (just note they cook a bit differently and may need more broth).
What to Serve with Ham and Lentil Soup
This soup is a meal all on its own, but if you wanna round things out (or impress guests), a couple easy sides make it shine.
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A crusty loaf of bread or a warm hunk of sourdough is basically required. Dunking is encouraged. Bonus if it’s homemade, but store-bought is just fine. If you’re feeling ambitious, try making a batch of bacon basil cornbread muffins. You’ll thank me.
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A crisp green salad balances out the heartiness. Think peppery arugula or romaine with a lemony vinaigrette—simple enough to whip up while the soup simmers.
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For something lighter and bright, a side of roasted veggies or even a quick pickle plate adds a splash of acidity and crunch. Pickled onions, anyone?
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Craving a little sweetness afterward? Try one of those genius peanut butter and banana ice cream sandwiches. They’re surprisingly chill to assemble, even on a lazy Sunday.
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And if you’re making this for friends, a glass of red wine or spiced cider doesn’t hurt. Cozy vibes times one thousand.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different kind of lentil for this soup?
You sure can, but keep in mind they cook differently. Green or brown lentils hold their shape best and stay pleasantly toothsome after an hour of simmering. Red lentils will break down much faster, giving the soup more of a creamy texture… which isn’t bad, just different. If that’s your thing, go for it! Just reduce the cooking time.
What if I don’t have a ham hock?
No ham hock? No sweat. You can use chopped leftover ham, a smoked turkey leg, or even some good-quality bacon as a starter. You just want something smoky and meaty to build up those deep flavors. Or skip the meat altogether and go veggie—it’s still hearty if you season thoughtfully.
How do I make this soup thicker?
Easy fix: let it simmer uncovered for a bit longer to reduce the broth. If you’re impatient like me, you can mash a few lentils directly in the pot with a wooden spoon or use an immersion blender to give it a few pulses. Don’t over-blend though, unless you’re intentionally going for a pureed style.
Can I make ham and lentil soup ahead of time?
Absolutely. In fact, I’d encourage it. The soup tastes even better the next day once everything has had time to hang out and get cozy together. Just cool it down, pop it in the fridge, and reheat gently when ready. It’s ideal for prepping a few days ahead or freezing for future lazy meals.
Hearty Ham and Lentil Soup
Ingredients
Soup Base
- 2 tbsp (30 ml) olive oil or any neutral oil
- 1 large onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tbsp (15 g) tomato paste
Herbs and Seasonings
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
Main Ingredients
- 1 meaty ham hock or bone-in ham or leftover ham bone
- 8 cups (2 l) low-sodium chicken broth
- 1 1/2 cups (300 g) dried green or brown lentils rinsed and picked over
- salt and black pepper to taste (add at the end)
Equipment
- Large heavy-bottomed pot
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Stir in garlic, tomato paste, dried thyme, oregano, and bay leaf. Cook for 1–2 minutes until fragrant.
- Add the ham hock (or ham bone), chicken broth, and rinsed lentils to the pot. Stir until combined.
- Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 50–60 minutes, until lentils are tender.
- Remove the ham hock from the pot and set aside to cool slightly. Discard the bay leaf. Shred the ham meat from the bone, discarding bone and any excess fat, then return the shredded ham to the soup.
- Taste and season with salt and black pepper as desired. Serve hot with bread and your favorite toppings!
