Ham and lentil soup is a classic comfort food made by simmering lentils and vegetables with a smoky ham bone. The result is a thick, savory soup that’s both filling and flavorful.
This recipe comes together in just over an hour, with most of that time hands-off simmering on the stove. It’s a great way to use a leftover ham bone and create a satisfying meal from simple pantry ingredients.
Why is Ham and Lentil Soup a Must-Try?
Sautéing the vegetables first builds a base layer of flavor before any liquid is added.
Blooming the tomato paste and spices with the vegetables deepens their flavor and removes any raw taste.
Simmering with a ham bone allows the bone and marrow to release collagen and rich, smoky flavor into the broth.
Ingredients for Ham and Lentil Soup
• Lentils: French green lentils (or Puy lentils) are recommended because they hold their shape well. Brown or green lentils also work, but they may become softer and break down more.
• Ham Bone: A leftover bone from a roasted ham is ideal. You can also use smoked ham hocks or a thick, bone-in ham steak cut into pieces.
• Liquid: Water works well since the ham provides so much flavor, but you can use unsalted chicken or vegetable broth for extra richness.
• Tomato Paste: This adds a subtle, savory depth and a touch of acidity that brightens the earthy lentils.
• Red Pepper Flakes: These are optional but add a gentle warmth that complements the smoky ham.
Exact quantities are in the recipe card below.
How to Make Ham and Lentil Soup
Step 1: Build the Flavor Base
Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until they soften, which takes about 5 to 7 minutes. Stir in the minced garlic, tomato paste, dried thyme, and red pepper flakes, cooking for another minute until fragrant.
Step 2: Simmer the Soup
Add the rinsed lentils, water, ham bone, and bay leaf to the pot. Increase the heat to bring the soup to a boil, then immediately reduce it to a low simmer. Cover the pot with the lid slightly ajar and let it cook for 45 to 50 minutes, or until the lentils are tender.
Step 3: Finish and Serve
Carefully remove the ham bone from the soup. Once it’s cool enough to handle, pull the meat from the bone, shred or chop it, and discard the bone and any excess fat. Stir the ham meat back into the soup, taste, and season with salt and pepper as needed. Serve hot, garnished with fresh parsley.
What to Serve with Ham and Lentil Soup
This hearty soup is a meal on its own, but it’s also great served with a piece of crusty bread or a simple green salad.
Expert Tips for Ham and Lentil Soup
Lentil Choice: French green lentils (Puy lentils) hold their shape well. You can substitute with brown or regular green lentils, but they will cook a bit faster and may become softer.
Ham Options: If you don’t have a ham bone, two smoked ham hocks are a great substitute. You can also use about 1 pound of diced cooked ham, added during the last 10 minutes of cooking.
Food Safety: Ensure any pork, including ham, reaches a safe internal temperature of 145°F (63°C) when cooked or reheated.
Broth vs. Water: Water is sufficient as the ham bone creates a flavorful broth. For an even richer soup, you can use unsalted chicken or vegetable broth.
How to Store and Freeze Ham and Lentil Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; you may need to add a splash of water or broth when reheating. You can also freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Ham and Lentil Soup Recipe FAQs
Do I need to soak the lentils first?
No, French green lentils do not require soaking before cooking. Just give them a good rinse to remove any dust or debris.
What can I use instead of a ham bone?
If you don’t have a ham bone, you can use two smoked ham hocks. Alternatively, you can use about 1 pound (454g) of diced cooked ham, adding it in the last 10 minutes of cooking.
Can I make this in a slow cooker?
Yes. Sauté the vegetables and aromatics on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils are tender.
Ham and Lentil Soup
Ingredients
- 1 tbsp olive oil 15 ml
- 1 large yellow onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste 30 g
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes optional
- 2 cups French green lentils sorted and rinsed, 400g
- 7 cups water or unsalted broth 1.65 L
- 1 smoked ham bone or 2 ham hocks about 1.5 lbs / 680g
- 1 bay leaf
- Kosher salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
- Stir in the minced garlic, dried thyme, and red pepper flakes (if using). Cook for 30 seconds until fragrant, then stir in the tomato paste and cook for one more minute.
- Add the rinsed lentils, water, ham bone, and bay leaf to the pot. Stir everything together.
- Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 45-50 minutes, or until the lentils are tender.
- Carefully remove the ham bone and bay leaf. Let the bone cool slightly on a cutting board.
- Once cool enough to handle, pull the meat from the bone. Shred or chop the meat and discard the bone and any large pieces of fat. The internal temperature of the ham should reach 145°F (63°C).
- Return the shredded ham to the soup. Taste and season with salt and pepper as needed. The amount of salt will depend on the saltiness of your ham bone.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
