Ham And Lentil Soup turns pantry staples and leftovers into a dish that’s satisfying, versatile, and delicious!
Making soup can feel like a small victory, especially when it’s built on leftovers. A steaming pot of ham and lentil soup transforms chunks of ham and pantry staples into hearty, wholesome bowls of goodness. My mom used to make split pea soup with the ham bone after every Christmas dinner, so I adopted her tradition. A couple of years ago, though, I decided to try using the ham bone with lentils, my new favorite legume. With a holiday ham bone that was destined for greatness and a bag of dried lentils, the soup didn’t disappoint. The result was a batch of soup so tasty, it’s now become my new tradition.
You don’t have to have a ham bone to create this soup, though. You can also use chopped ham to make it whenever the urge for this ham and lentil soup strikes. This recipe has become a lifesaver for busy weeks in my household. Filling the freezer with single servings of this soup means I’m always prepared. When life gets hectic and cooking isn’t an option, grabbing a container and reheating it feels like the ultimate time hack—practical, delicious, and handy!
Is This Ham and Lentil Soup Healthy?
Ham and lentil soup has a lot going for it in the nutrition department. Lentils are packed with fiber, protein, and essential nutrients, while the vegetables bring their own doses of vitamins and minerals. The ham adds protein and flavor, making it a well-rounded option for lunch or dinner. For a leaner variation, you can swap out the ham for turkey, but the choice is yours depending on your preferences and leftovers on hand.
A One-Pot Wonder With Many Possibilities
Ham and lentil soup isn’t just flexible; it’s forgiving. Want to swap out the cooking method? Go ahead. Whether you simmer it on the stove, pressure-cook it in an Instant Pot, or let it slowly come together in a Crock-Pot, the soup adapts beautifully. Each method has its perks, so it’s really about what suits your schedule. If you’re short on time, the Instant Pot version is ready in under 30 minutes. Looking for a hands-off approach? The slow cooker has you covered. In this recipe, we simmer it on the stovetop, allowing the simmering soup to fill the house with its aroma. No matter how you cook it, the results are always comforting, wholesome, and delicious.
How To Make Ahead And Store
This soup is even better the next day, as the flavors develop overnight. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. To make reheating a breeze, portion the soup into single- or double-serve containers before freezing. While thawing overnight in the fridge is ideal, you can also reheat it straight from the freezer.
Serving Suggestions
Soup and salad naturally go well together, so a crunchy Shaved Brussels Sprout Salad or Broccoli-Grape Salad will complement your ham and lentil soup beautifully. I also like to serve this soup with Sweet Potato Cornbread, a simple slice of Garlic Toast, or a batch of warm Arepas.
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 meaty ham bone or 1 1/2 cups diced cooked ham
- 1 pound dried brown or green lentils rinsed
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until vegetables are softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add the chicken broth, and the ham bone or diced ham to the pot. Bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes.
- Rinse lentils in a colander or fine mesh sieve, using cool water to remove any dust or debris. After the soup has simmered for the first 30 minutes, add the rinsed lentils and simmer for another 30 minutes, or until lentils are tender.
- Remove the ham bone, if used, shred any remaining meat, and return it to the pot. Season with thyme, salt, and pepper to taste.
- Serve hot, garnished with additional fresh herbs, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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