Classic Ham and Lentil Soup

Ingredients

• 340 g (1½ cups; approximately 16 oz)dried lentils, rinsed
• 225 g (1½ cups)cooked ham, diced
• 100 g (1 cup; about 2 stalks)celery, sliced
• 75 g (½ cup; about ½ large onion)onion, diced
• 2 clovesgarlic
• 425 g (15 oz)canned diced tomatoes
• 1.4 litres (6 cups)vegetable stock or chicken broth
• 30 ml (2 tablespoons)olive oil
• 1ham bone
• 45 g (1½ cups)kale or spinach, finely chopped
• 2–3carrots, peeled and diced
• to tastesalt
• to tasteblack pepper
• to tastefresh parsley

Instructions

1. 1

   Prepare ingredients

   Dice the onion and celery and mince the garlic. Cut the ham into bite-sized pieces and, if using carrots, dice them into 1.3 cm (½-inch) pieces. Rinse the lentils thoroughly in a fine-mesh strainer under cold water.

2. 2

   Soften vegetables

   Heat the olive oil in a Dutch oven and sauté the onion, garlic and celery, adding the carrots if using. Cook for about 4–5 minutes, just until the vegetables have softened slightly.

3. 3

   Add soup ingredients

   Stir in the tomatoes, broth, lentils and ham. If using a ham bone, add it to the Dutch oven and submerge it in the broth as much as possible.

4. 4

   Simmer the soup

   Lower the heat, cover the Dutch oven and simmer for about 35–45 minutes, until the lentils are completely tender and cooked through. Check their texture towards the end of the cooking time. During roughly the final 20 minutes, add the greens a handful at a time. Remove and discard the ham bone if you used one.

5. 5

   Season and serve

   Season to taste with salt and pepper, sprinkle with fresh parsley and serve in bowls.

What is ham and lentil soup?

Ham and lentil soup is a hearty American-style soup built around lentils, vegetables and savoury cooked ham. Lentil soups have a long history across many cuisines, while this version leans on familiar soup ingredients and leftover ham for a comforting cold-weather meal.

A ham bone can add extra savoury depth as the soup simmers, while tomatoes brighten the broth. The lentils make it substantial enough to serve as a meal on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 18g protein, 37g carbs, 7g fat.

The lentils and vegetables provide most of the carbohydrates, while the ham contributes much of the protein and some of the fat. Olive oil adds further fat; serve with a simple salad or extra greens for a balanced plate.

Choosing the lentils

Rinsing: Rinse the lentils in a fine-mesh strainer before adding them. This removes dust and helps you spot any small debris.

Type: The method is written for dried lentils, which hold their shape while becoming tender during the simmer. Check them towards the end, since the exact cooking time can vary with their age and type.

Building flavour with ham

Cooked ham: Diced leftover ham is convenient and brings a salty, smoky note to the broth. Cut it into bite-sized pieces so it is easy to scoop up with the lentils.

Ham bone: If you have one, nestle it into the liquid before simmering. Remove it before serving, taking care around any small bones.

Getting the texture right

Vegetables: Sauté the onion, celery, garlic and optional carrots for 4–5 minutes, just until slightly softened. This gives them a head start without requiring them to be fully cooked before the broth goes in.

Lentils: Simmer until the lentils are completely tender, then test a few near the end of the stated 35–45-minute cooking time. Add the chopped greens during roughly the last 20 minutes so they soften into the soup.

Choosing stock and greens

Stock: Vegetable stock keeps the soup's base meat-free apart from the ham, while chicken broth is another option. Either works with the tomatoes, lentils and ham.

Greens: Kale or spinach can be finely chopped and stirred in a handful at a time. Spinach usually softens more quickly, so check its texture as it cooks.

Serving the soup

Serve the soup hot in bowls, with fresh parsley and salt and pepper adjusted to taste. A slice of bread or a simple green salad makes an easy accompaniment.

If the broth tastes especially savoury from the ham, taste before adding salt. A squeeze of lemon at the table can add a bright contrast if you have one.

Recipe notes & tips

• Rinse the lentils well before adding them to the pot.
• Dice the ham and vegetables to a similar bite-sized scale for easy serving.
• Keep the ham bone submerged as much as possible while the soup simmers.
• Test the lentils near the end of cooking rather than relying on the clock alone.
• Add greens gradually so they are evenly distributed through the soup.
• Taste the broth before seasoning, as ham can make it salty.

Variations

• Use spinach: Swap the kale for finely chopped spinach and stir it in during the final part of cooking.
• Change the broth: Use chicken broth instead of vegetable stock for a different savoury base.
• Add carrots: Include the peeled, diced carrots with the onion, celery and garlic when sautéing.
• Use leftover ham: Cut any cooked ham you have into bite-sized pieces to make use of leftovers.
• Skip the bone: Make the soup without a ham bone if you do not have one; the diced ham still provides flavour.

Common mistakes to avoid

• Skipping the rinse: Rinse the lentils in a fine-mesh strainer before cooking.
• Adding greens too early: Stir them in during roughly the last 20 minutes so they do not cook for the entire simmer.
• Guessing lentil doneness: Taste a few near the end and continue simmering if they are not yet tender.
• Over-salting at the start: Wait until the soup is cooked, then season to taste because ham can be salty.
• Leaving in the ham bone: Remove and discard it before serving, checking for any loose small bones.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan until piping hot, adding a splash of broth or water if the soup has thickened.

Frequently asked questions