This Ham and Lentil Soup recipe is perfect for chilly weather and cooks up in about an hour; all you need is a loaf of French bread for a cozy winter’s feast. Put your leftover ham to work and make it on the stove, in a pressure cooker, or in your crockpot!
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Ham and Lentil Soup Recipe

This Ham and Lentil Soup recipe is perfect for chilly weather and cooks up in about an hour; all you need is a loaf of French bread for a cozy winter’s feast. Put your leftover ham to work and make it on the stove, in a pressure cooker, or in your crockpot!
Course Soup
Cuisine American
Keyword ham, lentils
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 339kcal
Author Meggan Hill

Ingredients

  • 1 tablespoon olive oil
  • 1 cup carrots sliced (2-3 carrots)
  • 1 cup celery sliced (2-3 stalks)
  • 1 large onion chopped (2 cups)
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 pound dried lentils picked over, rinsed, stones discarded
  • 1 meaty ham bone or ham hock
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • Additional leftover ham chopped (optional)
  • Fresh parsley minced, for garnish (optional)

Instructions

To make on the stove:

  • In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
  • Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Simmer until lentils are tender, 45 minutes to 1 hour.
  • Remove ham bone and bay leaf. Chop ham from bone and return to pot. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.

To make in a slow cooker:

  • In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
  • Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.
  • Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.

To make in an Instant Pot:

  • Press the Sauté button on your Instant Pot and heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
  • Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.
  • Allow the pressure to release naturally. Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot. Season to taste with salt and pepper and garnish with parsley if desired.

Nutrition

Calories: 339kcal