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    Home » Recipes » Soup Recipes

    Hearty Ham and Lentil Soup

    April 30, 2021 By Sara McCleary Updated January 6, 2023 - This post may contain affiliate links

    Jump to Recipe

    Ham and lentil soup is scrumptiously filling for those colder months. A hearty hambone soup packed with lentils, vegetables, and flavour. Easily made on the stove top, in your pressure cooker, or slow cooker.

    ham and lentil soup in bowls with bread on a cutting board

    I love this lentil soup with ham. I make it with my leftover ham bone from either the Christmas or Easter ham. Don't panic the bone (and some extra ham) haven't been festering away in my fridge. Instead, it has been frozen from the holidays (as mentioned in my how to cook a ham guide) especially to make this luscious ham and lentil soup.

    If you don't happen to have a ham bone stashed away I share some delicious alternatives that you can use. Besides instructions on how to make this hambone soup on the stove top, I guide you through how to make it in an instant pot/pressure cooker, or your crockpot/slow cooker

    Sara xxx

    ham and lentil soup ingredients

    Ingredients

    1. Celery: For flavour and texture
    2. Chicken Stock: You can also use vegetable or beef stock.
    3. Bay Leaves: Use fresh or dried bay leaves.
    4. Garlic: If the garlic cloves are on the small side don't be afraid to add an extra one or two.
    5. Ground Black Pepper: Use fine ground black pepper, or alternatively use ground white pepper.
    6. Tomato Paste: Adds a little colour to the soup, plus adds to the flavour.
    7. Brown Onion: This is essential in forming the mirepoix (seasoning base) along with the carrot and celery.
    8. Ham Bone + Ham: Without this, it wouldn't be a lentil soup with ham. Please see the notes below on ham bone alternatives.
    9. Parsley: Adds a touch of green to finish the soup off when serving.
    10. Carrots: An important part of the soup base. You could also use parsnip.
    11. Lentils: I use French lentils (lentils du Puy) as they retain their shape and don't go mushy with extended cooking. Please see my top tips below for more on lentils.
    12. Thyme: I find fresh thyme is always a nicer flavour to dried. On this occasion feel free to use dried due to the long cooking period.
    close up image of the soup in a bowl

    Ham Bone Alternatives

    There are a few alternatives if you don't have a ham bone from a festive ham. Another thought, if your local deli or butcher sells ham carved from the bone, ask them to keep the bone for you once they have carved and sold the ham meat.

    • Ham Bone/Hock (store bought): If you don't have a leftover ham bone lying around a store bought ham bone (ham hock) is a great substitute. Just be aware that it may be a little smokier in taste than the ham bone used from the Christmas/Easter ham.
    • Bacon: Lean thick cut bacon, either smoked or simply cured. A couple of thick cuts of Canadian or Short Cut Bacon add to the soup at the start. Then at the end of the cooking process chop the bacon and add the chopped bacon back into the soup.
    • Ham Pieces: Chunky carved ham pieces. Add the chunks whole at the start, then at the end of the cooking process shred the ham and add it back into the soup.
    • Smoked Pork Ribs: Found in Continental or European style delis. They are a great alternative and add a gorgeous smoke flavour to the ham and lentil soup. Put the ribs in at the start of cooking. Once the soup has cooked remove the ribs, pull them apart and shred the meat back into the soup.
    • Smoked Port Sausage: Soup will take on another personality completely, but you are going to end up with a delicious soup. Slice the sausage and add it to the soup at the start of cooking.

    Sara's Top Ham and Lentil Soup Tips

    Season at the end of cooking

    Season with salt at the end of cooking as there are few elements that will be responsible for the salt level in the ham and lentil soup.

    • Using store bought stock will generally give a saltier taste than homemade chicken stock.
    • The saltiness of the ham bone used and extra ham.

    I find it best to check the taste of the soup after the ham bone has been removed and shredded ham has been added back to the soup. When the soup is put on the stovetop for the final heat through and the parsley is added.

    Knowing your lentils

    Knowing what lentils, how to prepare them, and how they react to cooking is an important factor when using in any recipe.

    • Use the correct type of lentil. French lentils (lentilles du Puy) are a wonderful lentil to use in slow cooking soups like this lentil and ham soup. They keep their shape, have a wonderful texture, and don't go as mushy as brown or green lentils would.
    • A shower to freshen up. They don't need to be soaked. Simply give them a rinse under cold running water. This will remove any dust and grit.
    • Give your lentils the once over. Have a quick rummage with your fingers and pick out any small pebbles that may have decided to come along for the ride with your lentils. It doesn't happen very often, but it does.

    Please note if you want a "mushier" soup with less distinct textures brown or green lentils are the way to go.

    three bowls of soup with a loaf of bread on a cutting board

    Ham and Lentil Soup Dutch Oven Instructions

    Scroll to the bottom of the page for a printable version of this recipe.

    vegetables in a red dutch oven

    Place a Dutch oven or large saucepan over medium heat and add olive oil.

    Add onion, carrots, and celery.

    Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes.

    Reduce heat if onions start to brown.

    vegetables in a red dutch oven
    ingredients in dutch oven before adding stock and water

    Add ham bone, ham (optional), lentils, garlic, bay leaves, thyme, tomato paste/puree, ground pepper.

    Add chicken stock. Stir ingredients to combine.

    ingredients in dutch oven with stock
    ingredients in dutch oven ready to be cooked

    Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.

    Bring to a boil and then reduce to a simmer. Cover the Dutch oven/large saucepan with a lid. Simmer for 1 hour. Make sure to give the soup a stir every now and then.

    Once lentils are tender remove the Dutch oven/saucepan from the heat.

    cooked soup in a dutch oven

    Remove ham bone and chunks of ham if using. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any along with the bay leaves. Return shredded ham to the soup and mix well.

    Return soup to the stove. Check for seasoning and season as necessary.

    Once the ham and lentil soup has heated through serve garnished with fresh parsley.

    Instant Pot/Pressure Cooker Instructions

    Scroll to the bottom of the page for a printable version of this recipe.

    1. Press the sauté function button on your Instant Pot/Pressure Cooker and heat olive oil.
    2. Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes.
    3. Press cancel on your Instant Pot/Pressure Cooker.
    4. Add ham bone, ham (optional), lentils, garlic, bay leaves, thyme, tomato paste/puree, ground pepper, and chicken stock. Stir the ingredients to combine.
    5. Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
    6. Place the lid on your Instant Pot/Pressure Cooker and secure in the locked/sealed position. Make sure the pressure vent is turned to sealing.
    7. Pressure cook on high for 25 minutes.
    8. Once done allow the pressure to release naturally for 10 minutes. Then turn vent for quick release to finish releasing the pressure.
    9. Remove ham bone, chunks of ham if using, and bay leaves. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any along with the bay leaves.
    10. Return shredded ham to the soup and mix well. Check for seasoning and season as necessary. Serve garnished with fresh parsley.
    cooked ham and lentil soup in an instant pot
    ham and lentil soup in the instant pot

    Crockpot/ Slow Cooker Instructions

    Scroll to the bottom of the page for a printable version of this recipe.

    1. Place a frypan over medium heat and add olive oil.
    2. Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes. Reduce heat if onions start to brown.
    3. Place sautéd vegetables into your Crockpot/Slow Cooker.
    4. Add ham bone, ham (optional), lentils, garlic, bay leaves, thyme, tomato paste/puree, ground pepper, and chicken stock. Stir the ingredients to combine.
    5. Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
    6. Secure the lid of the Crockpot/Slow Cooker. Cook on low for 6 hours or high for 4 hours.
    7. Once lentils are tender remove the ham bone, chunks of ham if using, and bay leaves. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any.
    8. Return shredded ham to the soup and mix well. Check for seasoning and season as necessary. Serve garnished with fresh parsley.
    ham and lentil soup in bowls with spoons

    FAQs

    Can you freeze lentil soup with ham?

    Yes you can freeze ham and lentil soup. Once cold portion into zip lock bags, remove excess air and seal. Freeze the bags of soup flat. Once frozen they can be stored vertically to save on room.
    Alternatively, once cold portion into airtight containers. Place a layer of plastic wrap directly over the cold soup before securing the lid. This will prevent freezer burn
    Remember to label and date the bags/containers of soup. Soup will keep frozen for 6 months.

    Do I cook the lentils for this hambone soup?

    There is no need to pre-cook the lentils for the ham and lentil soup. They will cook perfectly during the soup's cooking time.
    If you want to add pre-cooked lentils to the soup, do so during the last 10 minutes of cooking time.

    How long does ham and lentil soup last in the fridge?

    If placed in an airtight container in the fridge, lentil and ham soup will keep up to 5 days.

    Printable Recipe

    ham and lentil soup recipe

    Ham and Lentil Soup

    Recipe Author: Sara McCleary
    Ham and lentil soup is scrumptiously filling for those colder months. A hearty hambone soup packed with lentils, vegetables, and flavour. Easily made on the stove top, in your pressure cooker, or slow cooker.
    4 from 1 vote
    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 15 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Main Course, Soup
    Cuisine European
    Servings 6 servings
    Calories 328 kcal

    Ingredients

    • 2 tablespoons (8 teaspoons) olive oil
    • 1 brown onion | diced small
    • 2 carrots | peeled & diced small
    • 3 celery ribs | strings removed & diced small
    • 1 ham bone * see notes for alternatives
    • 200 grams (1 Cup) leftover ham | optional
    • 2 garlic cloves | crushed
    • 2 bay leaves | fresh or dried
    • 2 tablespoon (8 teaspoons) fresh thyme leaves
    • 2 tablespoons (8 teaspoons) tomato paste
    • ½ teaspoon ground black pepper
    • 320 grams (1½ cups) French lentils | rinsed and picked over
    • 1 liter (32 fl oz) chicken stock
    • 2 tablespoons (8 teaspoons) fresh parsley | chopped
    • salt and pepper | to season

    Instructions
     

    STOVETOP INSTRUCTIONS

    • Place a Dutch oven or large saucepan over medium heat and add olive oil.
    • Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes. Reduce heat if onions start to brown.
    • Add ham bone, ham (optional), garlic, bay leaves, thyme, tomato paste/puree, ground pepper, and lentils.
    • Add chicken stock and stir the ingredients to combine.
    • Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
    • Bring to a boil and then reduce to a simmer. Cover the Dutch oven/large saucepan with a lid. Simmer for 1 hour. Make sure to give the soup a stir every now and then.
    • Once lentils are tender remove the Dutch oven/saucepan from the heat.
    • Remove ham bone and chunks of ham if using. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any along with the bay leaves. Return shredded ham to the soup and mix well.
    • Return soup to the stove. Check for seasoning and season as necessary.
    • Once the ham and lentil soup has heated through serve garnished with fresh parsley.

    INSTANT POT/PRESSURE COOKER INSTRUCTIONS

    • Press the sauté function button on your Instant Pot/Pressure Cooker and heat olive oil.
    • Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes.
    • Press cancel on your Instant Pot/Pressure Cooker.
    • Add ham bone, ham (optional), garlic, bay leaves, thyme, tomato paste/puree, ground pepper, lentils, and chicken stock. Stir the ingredients to combine.
    • Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
    • Place the lid on your Instant Pot/Pressure Cooker and secure it in the locked/sealed position. Make sure the pressure vent is turned to sealing.
    • Pressure cook on high for 25 minutes.
    • Once done allow the pressure to release naturally for 10 minutes. Then turn vent for quick release to finish releasing the pressure.
    • Remove ham bone, chunks of ham if using, and bay leaves. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any along with the bay leaves.
    • Return shredded ham to the soup and mix well. Check for seasoning and season as necessary. Serve garnished with fresh parsley.

    CROCKPOT/SLOW COOKER INSTRUCTIONS

    • Place a frypan over medium heat and add olive oil.
    • Sauté onion, carrot, and celery until translucent and softened. This will take around 5 minutes. Reduce heat if onions start to brown.
    • Place sautéd vegetables into your Crockpot/Slow Cooker.
    • Add ham bone, ham (optional), garlic, bay leaves, thyme, tomato paste/puree, ground pepper, lentils, and chicken stock. Stir the ingredients to combine.
    • Add a couple of cups of water to the pot to cover the ingredients and the ham bone is just peeking out at the top. Mix again.
    • Secure the lid of the Crockpot/Slow Cooker. Cook on low for 6 hours or high for 4 hours.
    • Once lentils are tender remove the ham bone, chunks of ham if using, and bay leaves. Shred ham from the bone and shred extra ham. Discard skin and excess fat if there is any.
    • Return shredded ham to the soup and mix well. Check for seasoning and season as necessary. Serve garnished with fresh parsley.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    HAM BONE ALTERNATIVES
    There are a few alternatives if you don't have a ham bone from a festive ham. Another thought, If your local deli or butcher sell ham carved from the bone, ask them to keep the bone for you once they have carved and sold the ham meat.
    • Ham Bone/Hock (store bought): If you don't have a leftover ham bone lying around a store bought ham bone (ham hock) is a great substitute. Just be aware that it may be a little smokier in taste than ham bone used from the Christmas/Easter ham.
    • Bacon: Lean thick cut bacon, either smoked or simply cured. A couple of thick cuts of Canadian or Short Cut Bacon add to the soup at the start. Then at the end of the cooking process chop the bacon and add the chopped bacon back into the soup.
    • Ham Pieces: Chunky carved ham pieces. Add the chunks whole at the start, then at the end of the cooking process shred the ham and add it back into the soup.
    • Smoked Pork Ribs: Found in Continental or European style delis. They are a great alternative and add a gorgeous smoke flavour to the ham and lentil soup. Put the ribs in at the start of cooking. Once the soup has cooked remove the ribs, pull them apart and shred the meat back into the soup.
    • Smoked Port Sausage: Soup will take on another personality completely, but you are going to end up with a delicious soup. Slice the sausage and add it to the soup at the start of cooking.
     
    GENERAL COOK’S NOTES
    All oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 328kcalCarbohydrates: 45gProtein: 20gFat: 7gSaturated Fat: 1gCholesterol: 5mgSodium: 302mgPotassium: 370mgFiber: 19gSugar: 6gVitamin A: 3842IUVitamin C: 17mgCalcium: 77mgIron: 6mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Leslie M

      January 06, 2023 at 7:44 am

      4 stars
      I looked and looked. When do you add the lentils to the soup pot? I see them in the pictures added with the stock. The recipe is pretty basic. I was using as a basis for ingredients, steps and amounts I’m surprised it’s not in the directions.

      Reply
      • Sara McCleary

        January 06, 2023 at 12:27 pm

        Hi Leslie, you are correct the lentils are added with the other ingredients and the stock. The recipe has been amended to reflect this, thank you for bringing the oversight to my attention.
        It really is an easy recipe, but super delicious, that is its charm.
        Cheers, Sara

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