Ham and Lentil Soup

This heartwarming ham and lentil soup proves that some classics never go out of style.

Savory leftover ham, earthy lentils, and fresh veggies simmer in an aromatic herb-infused broth until tender and delicious.

It’s hearty, satisfying, and layered with SO much flavor. 

Perfect for chilly evenings or when you just want a little extra comfort in your bowl.

Why You’ll Love This Ham and Lentil Soup

Comforting Classic: This lentil soup with ham turns humble ingredients into a soul-warming meal. It’ll warm you from the inside out!

Hearty & Savory: The savory combo of smoky ham, meaty lentils, and aromatic veggies creates one filling and satisfying meal.

One-Pot Wonder: Made in one pot, this soup streamlines cooking and cleanup for maximum efficiency.

Budget-Friendly: Stretch your budget without skimping on taste, thanks to affordable ingredients and use of leftover ham.

Ingredients

• Dried Lentils: A budget-friendly protein that adds heartiness and texture. I prefer brown lentils, which hold their shape well during cooking.

• Ham Hock or Bone-In Ham: Ham hock adds A TON of flavor as it simmers. Be sure the meat is already cooked, or see the method below for cooking the hock. 

• Olive Oil: For sautéing the vegetables.

• Onion, Carrots, Celery & Garlic: Create the soup’s essential flavor base and add texture.

• Dried Thyme, Dried Oregano & Bay Leaf: Classic herbs that infuse the broth with complexity.

• Low-Sodium Chicken Broth: Cooks the lentils and melds all flavors together. Use low-sodium broth, as the ham is already salty.

• Salt & Black Pepper: Add these just before serving so you don’t go overboard.

How to Make Lentil Soup with Leftover Ham

There’s something about a pot of ham and lentil soup that feels timeless.

Whether it’s for a cozy dinner, meal prep for the week, or sharing with loved ones, this soup is versatile and always hits the spot.

Pair it with some crusty bread or enjoy it on its own—it’s one of those recipes that makes you savor every spoonful!

Better yet, it’s a one-pot soup so easy, anyone can make it!

1. SAUTÉ the onion, carrots, and celery for 5 minutes until softened.

2. STIR in the garlic, tomato paste, thyme, oregano, and bay leaf. Cook for 1–2 minutes until fragrant.

3. ADD the ham hock, chicken broth, and lentils. Stir, bring to a boil, then reduce to a simmer.

4. COOK for 50–60 minutes until the lentils are tender.

5. REMOVE the ham, shred the meat, discard the bone, and return the meat to the pot.

6. SEASON with salt and pepper to taste. Discard the bay leaf.

7. SERVE warm in bowls, garnished with parsley if desired. Enjoy!

How to Make Lentil Soup with a Ham Hock or Shank

Using a raw ham hock or shank adds incredible depth of flavor to your soup.

It’s a bit more time-intensive, as the raw meat needs to cook longer to become tender, but the result is a rich, hearty broth that’s well worth the wait.

Here’s how to incorporate a raw ham hock or shank into this lentil soup recipe:

1. RINSE the ham hock or shank under cold water and pat it dry.

2. SAUTÉ the onion, carrots, and celery in olive oil for 5 minutes until softened.

3. STIR in the garlic, tomato paste, thyme, oregano, and bay leaf. Cook for 1–2 minutes until fragrant.

4. ADD the raw ham hock or shank to the pot along with the chicken broth. Bring to a boil, reduce to a simmer, and cook for 1.5 to 2 hours, until the ham is tender. If needed, add 2-4 cups of water during cooking.

5. ADD the lentils after the first hour of cooking. Continue simmering for 50–60 minutes, stirring occasionally, until the lentils are tender.

6. REMOVE the ham from the pot, shred the meat, discard the bone, and return the meat to the soup.

7. SEASON with salt and pepper to taste. Discard the bay leaf.

8. SERVE warm in bowls, garnished with parsley if desired. Enjoy!

Tips For the Best Ham and Lentil Soup

What’s truly special about this soup is its hearty combination of tender lentils and savory ham.

The lentils absorb the rich flavors of the broth, while the ham adds a satisfying depth that makes every bite a little celebration.

For the best ham and lentil soup, follow these tips:

• Lentil varieties. Lentils vary by flavor and texture. Green or brown lentils will hold their shape well. You can also use red lentils for a creamier consistency.

• Avoid cooked lentils. For this soup recipe, it’s best to use dried lentils. Cooked lentils will become mushy and fall apart while simmering.

• Dice evenly. Chop the onion, carrots, and celery into small, uniform pieces to ensure even cooking.

• Thicken the soup. For a thicker consistency, mash some of the lentils with a potato masher. Or blend a portion of the soup using an immersion blender.

• Try tasty add-ins. Add diced potatoes, zucchini, fresh spinach, or kale for more flavor, texture, and nutrients. 

How to Store

I love making a large batch of this soup and freezing the leftovers. It’s great to have on hand for busy weeks.

To Store: Transfer the cooled soup to an airtight container. Refrigerate for up to 5 days.

To Freeze: Transfer the cooled soup to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

To Reheat: Reheat leftovers over medium heat, stirring occasionally until hot. Alternatively, microwave leftovers in a microwave-safe bowl in one-minute increments, stirring between each.

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Pastina Soup
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