Easy Ham and Lentil Soup

Ham and Lentil Soup Ingredients

This Ham and Lentil Soup recipe combines hearty ingredients for a filling, savory meal.

• Avocado or olive oil
• Onion
• Celery
• Chicken Broth or Better than Bouillon (or similar bouillon concentrate)
• Yellow Split Lentils – These cook to a creamy, smooth texture, perfect for thickening the soup.
• Ham Bone: Adds a smoky, rich flavor as it simmers.
  • My first choice of ham for this soup is the bone from a smoked ham with a bit of meat left on it.
  • The bone itself adds so much richness and flavour, and the meat closest to the bone is always so tender. It shreds at the slightest touch of a fork.
  • Leftovers from this pressure cooker ham or crockpot ham recipe are perfect for this recipe!
• Carrot
• Cayenne – Provides a gentle heat. Swap with smoked paprika if you prefer less heat.
• Black Pepper
• Fresh Parsley

Variations and Substitutions

There are several ways to customize this Ham and Lentil Soup recipe to fit your taste and dietary needs.

• Swap Lentils – For this recipe, I like to use yellow lentils, but you could equally use yellow split peas, green split peas, or red lentils. All of these protein and fiber-packed options work great! Or try my Ham and Bean soup recipe with creamy white beans instead.
• Add Garlic – Sauté 2-3 minced cloves garlic along with the onion and celery for a warm, savory flavor boost.
• Fresh Herbs – Stir in bay leaf, thyme or rosemary during the last 10 minutes of cooking for an herbal note. Just a sprig or two will infuse the soup without overpowering.
• Add Greens – Once the soup is cooked, you can add a few handfuls of spinach or chopped kale to boost the nutrition and add some color.

How to Make Ham and Lentil Soup: An Easy Guide

This Ham and Lentil Soup is a comforting, mostly hands-off recipe perfect for busy days. Follow these steps to make it on the stovetop or in a pressure cooker.

Prep the Ingredients

Start by gathering and prepping everything for a smooth cooking process.

1. Chop Vegetables – Dice the onion, celery, and carrot into small, even pieces so they cook evenly.
2. Prepare Ham Bone – If using a ham hock or bone, ensure it’s ready to add. If you’re using a ham steak, cube it into bite-sized pieces.

Sauté the Vegetables

Building flavor starts with sautéing.

1. Heat the Oil – In a large Dutch oven or stock pot, add the avocado oil over medium heat.
2. Cook the Onion and Celery – Add the onion, celery, and salt. Sauté for about 6 minutes, or until softened and fragrant.

Add the Base Ingredients

This step brings depth to the soup.

1. Stir in Bouillon – If using chicken bouillon concentrate, stir it in now to coat the veggies for a richer flavor.
2. Add Lentils and Ham Bone – Stir in the split lentils, then add the ham bone (or other meat choice) and broth (or water if using bouillon concentrate).

Simmer to Perfection

The soup simmers slowly to tenderize the ham and let flavors meld.

1. Bring to a Boil – Raise the heat to bring the mixture to a boil, then reduce to a simmer.
2. Cook, Covered – Cover and let the soup simmer for about 2 hours on the stove top, or until the ham is fall-apart tender and lentils are creamy.

Shred the Ham

Once the soup is fully cooked, it’s time to finish up.

1. Remove and Shred – Take out the ham bone or hock and discard the bone. Use two forks to shred the meat, then stir it back into the soup.
2. Add Fresh Parsley – Garnish with fresh parsley for a pop of color and brightness.

Using a Pressure Cooker (Alternative Method)

For a faster option, the pressure cooker simplifies this recipe.

1. Sauté – Use the sauté function to cook the onion, celery, and bouillon as directed above.
2. Add Remaining Ingredients – Stir in the lentils, ham, and water.
3. Cook on High Pressure – Seal the lid and cook on high pressure for 30 minutes.
4. Release and Shred – Let the pressure release naturally, then shred the ham and stir in fresh parsley.

And that’s it! You’re ready to enjoy a bowl of hearty, comforting Ham and Lentil Soup.

Make Ahead and Storage

This Ham and Lentil Soup is easy to make in advance and stores well for later meals.

Make Ahead

• Prepare the soup up to 2 days in advance. Simply cool, then store in the fridge, covered. The flavors deepen the next day.

Leftovers

• Refrigerate – Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through.

Freeze

• This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving room for expansion.
• Thaw in the fridge overnight, or warm gently on the stovetop from frozen, stirring occasionally.