lentil and ham soup recipe

Written ByJenny Smyth Posted on
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The Best lentil and ham soup recipe

I’ve been making lentil and ham soup for years, and it’s still one of my family’s favorites. There’s something about the combination of tender lentils and flavorful ham that just feels like comfort food to me.

The dish originated in Europe, where lentils were a staple ingredient in many peasant diets. The key to making a great lentil soup is to use a combination of brown and green lentils, which hold their shape better than red or yellow lentils.

I like to add some diced ham to give it a boost of protein and flavor. This soup is perfect for a chilly winter evening or for a family gathering on a busy weekend.

It’s also a great way to get some extra fiber and nutrients into your diet without feeling like you’re eating something boring or bland. My kids love helping me in the kitchen by mashing up the cooked lentils with a fork before adding them back into the pot.

It’s a simple but satisfying task that they seem to enjoy almost as much as eating the finished product! Over the years, I’ve experimented with various spices and seasonings to give this soup an extra kick.

I find that a teaspoon of dried thyme and rosemary adds just the right amount of depth without overpowering the other flavors. My mom used to make this soup all the time when I was growing up, and it always brings back fond memories of our Sunday afternoons spent together in the kitchen.

Lentil and Ham Soup

4.6 from 1395 votes

A hearty and comforting soup made with green lentils, smoky ham, and aromatic vegetables. This one-pot meal is perfect for chilly days and uses simple pantry ingredients.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
1 1/2 cups green lentils, rinsed
6 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
2 cups diced cooked ham
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat the olive oil in a large soup pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3Stir in the minced garlic, dried thyme, and bay leaf, and cook for 1 minute until fragrant.
4Add the rinsed lentils, chicken broth, and undrained diced tomatoes, then increase the heat to high and bring the soup to a boil.
5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 25 to 30 minutes.
6The lentils should be tender but not mushy, and the soup will have thickened slightly.
7Stir in the diced ham and continue to simmer uncovered for 5 minutes to heat the ham through.
8Remove the bay leaf, then season the soup with salt and black pepper to taste.
9Ladle the hot soup into bowls and garnish with fresh chopped parsley.
10Serve immediately with crusty bread if desired.

🔧Equipment

Large soup pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 14g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a smokier flavor, use a ham bone instead of diced ham and simmer it with the lentils. If the soup becomes too thick, add extra broth or water when reheating.

Watch Video Of How Lentil and Ham Soup Works

This recipe is always a good idea for any occasion – whether you’re looking for a comforting meal on a chilly winter evening or something hearty and satisfying for a family gathering on a busy weekend. One of my favorite things about this soup is how easily it can be adapted to suit different tastes and dietary needs.

If you’re watching your sodium intake, simply reduce or omit the salt altogether – the natural sweetness of the vegetables will shine through! And if you’re looking for ways to make this recipe even healthier, try swapping out some of the ham for chopped veggies like carrots or celery – they’ll add fiber and antioxidants without affecting the flavor too much.

❓ Frequently Asked Questions About Lentil and Ham Soup

Q: What type of lentils should I use?

The best type of lentils for this recipe are brown or green lentils, as they hold their shape better than red or yellow lentils.

Q: Can I use leftover ham instead of fresh?

Sure! Using leftover ham will save you time and money, but keep in mind that it may not be as flavorful as using fresh ham.

Q: How long does this soup take to cook?

This recipe takes about 45 minutes to an hour to cook, depending on how quickly your lentils absorb the liquid.

Q: Can I make this soup ahead of time?

You can make this soup up to two days ahead of time, but be sure to store it in an airtight container in the fridge at 40°F (4°C) or below.

Q: What if I don’t have any thyme or rosemary on hand?

You can omit these spices if you don’t have them, but keep in mind that they add depth and complexity to the flavor.

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