Ham and Lentil Soup Recipe

A bowl of lentil soup with ham topped with bread.

5 from 1 vote

This Lentil Soup Recipe with Ham is the perfect comfort food for chilly weather or any day you crave something hearty and filling. Made with simple, nutritious ingredients, it's the perfect way to use up leftover ham from Christmas dinner or your Easter ham, and introduce a good amount of dietary fiber into your meals.

Prep Time10

Cook Time20

Total Time30

Course: Soups & Stews

Cuisine: Scottish

Diet: Gluten Free

Keyword: Comfort Food, easy, ham and lentil soup recipe, ham stock, lentil soup recipe with ham, quick, winter

Servings: Servings

Calories: 351kcal

Author: Bethany Galloway

Ingredients

1 tablespoon olive oil
2 onions chopped
1 leftover ham bone with ham scraps or 2 ham stock cubes with some diced lean ham or bacon
4 carrots chopped
1 small rutabaga/turnip chopped (or 1/2 white cabbage)
2 potatoes chopped
1 3/4 cups red lentils
8.5 cups ham stock or vegetable stock or water
1 teaspoon salt to taste
1 teaspoon ground black pepper to taste

US Customary - Metric

Instructions

Sauté the onions in olive oil in a large pot or dutch oven over medium-high heat.
1 tablespoon olive oil, 2 onions
Add everything else apart from the seasoning to the pot.
1 leftover ham bone with ham scraps, 4 carrots, 1 small rutabaga/turnip, 2 potatoes, 1 3/4 cups red lentils, 8.5 cups ham stock
Cover the pot with a lid, bring it to a boil, then reduce the heat and simmer for 20 minutes.
Remove the ham bone and any large chunks of meat.
Use an immersion blender to blend the soup, or transfer it to a blender or food processor and blend it.
Chop up the large meat pieces and mix them back into the soup.
Season to taste, and enjoy!
1 teaspoon salt, 1 teaspoon ground black pepper

Notes

1. Kind of Lentils: While red lentils are great for a smoother, creamier soup, different varieties of lentils like brown or green lentils will give your soup a bit more texture. Yellow split peas are also great in a pinch. Pick based on your preference!
2. To Blend or Not to Blend: Love your soup with a bit more chunk? Feel free to skip the blending step or only partially blend for the best of both worlds.
3. Ham Options: No leftover ham bone? No problem. Diced ham or even bacon can add a delicious smoky flavor. If you're using bacon, give it a quick fry before adding it to the pot for extra crispiness. If you've no meat, a couple of ham stock cubes will taste great too.
4. Vegetables: Don’t be shy to throw in any extra veggies lurking in your fridge. This soup is incredibly forgiving and a great way to use up what you have on hand.
5. Spice It Up: For an extra kick, a pinch of red pepper flakes can do wonders. Adjust according to your heat preference.
6. Herb Freshness: A sprinkle of fresh herbs like parsley or fresh thyme right before serving can brighten up the flavors.
7. Instant Pot: Make this in an electric pressure cooker by following my Instant Pot Lentil Soup Recipe.

Storage & Reheating Instructions

For the ultimate guide, check out my post How Long Does Lentil Soup Last?

- Cool Down: Allow the soup to cool to room temperature before storing to prevent condensation and keep it tasting its best.

- Refrigerate: Store the soup in an airtight container in the fridge. It’ll keep well for up to 4 days.

- Freeze for Later: This soup freezes beautifully. Pour it into freezer-safe bags or containers, leaving some space for expansion. It’ll be good for up to 3 months. Thaw overnight in the fridge before reheating.

- Reheating: Warm the soup over medium heat on the stove, stirring occasionally. If it's too thick, add a little water or broth to reach your desired consistency.

Nutrition