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This classic ham and lentil soup is thick and full of smoky flavor and vegetables. Use diced cooked ham or a ham bone. Make it in the slow cooker, on the stovetop, or in the Instant Pot.
Meal-Prep Friendly Ham and Lentil Soup (Set It & Forget It)
When it’s officially soup season and the air feels a little colder starting in October, we all crave bowls that are warm, thick, and genuinely satisfying—the kind you can eat with a spoon in one hand and a slice of bread in the other. This slow cooker ham and lentil soup is exactly that: extra hearty without being heavy, deeply flavorful from tomatoes, other veggies, and smoky spices, and so cozy it practically invites you to put on fuzzy socks. It's budget-friendly, and perfect for easy weeknight dinners. It tastes like it simmered on the stove all day… because, well, it kind of did—your slow cooker did the work while you lived your life. My other weeknight soup favorites are Creamy Chicken Enchilada Soup, cozy Sausage White Bean Soup, and White Lasagna Soup. All of these soups can be made ahead and are great for entertaining during the colder months of the year.
What kind of ham works best in this soup?
- I used diced cooked ham (the thicker, dinner-style ham steaks or leftover holiday ham), cut into ½-inch cubes. It gives me meaty, tidy bites that hold their shape after hours in the slow cooker, and it seasons the whole pot without turning it overly salty. I choose low-sodium ham whenever I can so I can control the final seasoning at the end.
- Ham bone or a ham shank are also good options. The bone releases collagen while it simmers, which makes the soup naturally velvety without cream. After cooking, pull the bone out, shred whatever meat clings to it, and stir that gorgeous meat back in.
- Smoked ham hock is phenomenal for flavor but usually doesn’t give you tons of meat—so I would pair it with a cup or two of diced ham for the best of both worlds.
- Have leftover spiral-sliced ham from a holiday? Use it! Dice it up and in it goes. Spiral ham can be a bit drier, but in a slow cooker soup, the broth rehydrates it beautifully.
What Type of Lentils Work Best?
- I prefer green or brown lentils because they hold their shape and give the best texture for a soup or stew. I don’t pre-soak the lentils (no need with green or brown), and I tested this at both LOW and HIGH settings.
- Red lentils cook down quickly and will make it mushier. I would stick with green or brown lentils instead.
- Can I use split peas instead of lentils? Yes, but cooking time may vary slightly. Split peas will break down more and give a creamier texture.
What to Serve with It
Because this ham and lentil soup is all about comfort food, I love pairing it with simple sides. Try it with a warm slice of my bread machine garlic bread, a basket of garlic butter dinner rolls for dunking, or with my savory cheddar bacon scones. Add something fresh on the side like my sweet potato kale salad or Fall-inspired apple spinach salad. And, If you’re looking to add more cozy soups to your dinner rotation, bookmark a few more reader favorites while you’re here—my Butternut Squash Sausage Orzo Soup, easy Sausage Potato Soup, and Hungarian Mushroom Soup.
Ham and Lentil Soup
Ingredients
- 6 cups low-sodium chicken broth
- 2 ½ cups diced cooked ham or 1 ham bone with extra meat attached
- 2 ½ cups dried lentils rinsed (green or brown recommended)
- 1 medium onion diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 15 oz canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin optional, for warmth
- 2 bay leaves
- ¼ teaspoon black pepper
- Salt to taste added at the end
- Fresh parsley for garnish
Instructions
- Add lentils, onion, carrots, celery, garlic, ham, tomato sauce, broth, thyme, smoked paprika, oregano, cumin, bay leaves, pepper, and olive oil to a 6-quart slow cooker. Stir everything together.
- Cover and cook on low for 6–8 hours or on high for 4–5 hours, until lentils are tender and the stew has thickened.
- If using a ham bone, remove it when the stew is done, shred off any meat, and return it to the pot. Discard the bone and bay leaves.
- Stir well and adjust with salt if needed. If it’s too thick for your liking, stir in ½ to 1 cup extra broth.
- Serve hot with crusty bread, cornbread, or over rice for a full meal. Garnish with chopped fresh parsley if desired.
Notes
- How can I make this extra smoky? Add a dash of liquid smoke or use smoked ham hock instead of diced ham.
- Can I make this vegetarian? Yes—leave out the ham, use vegetable broth, and add extra veggies like mushrooms or sweet potatoes. Smoked paprika helps replace the ham’s depth of flavor.
- What if I want even thicker stew? Leave the lid off for the last 30 minutes of cooking to allow extra liquid to evaporate, or mash some of the lentils with a spoon before serving.
- How can I fix a stew that’s too thick? Stir in hot broth or water ¼ cup at a time. For extra silkiness, a knob of butter or a splash of cream also helps.
- When should I add salt? At the end. Between ham and broth, salt levels vary. I taste when lentils are tender, then season so I don’t oversalt.
Tips for Success
- The tomato sauce is key—it thickens and gives depth of flavor.
- For a creamier texture, blend a couple of ladles of the stew and stir back in.
- Adding cumin deepens the flavor and pairs well with the smokiness of the ham.
- Always wait until the end to salt—it depends on how salty your ham is.
- A splash of vinegar or lemon juice at the end brightens the dish.
Storage
- This stew thickens even more as it cools. Store in the fridge for up to 4 days or freeze in portions for up to 3 months.
- Reheat with a splash of broth or water if needed.
Alternative Cooking Methods
- Stovetop Method: Heat a large pot with a little olive oil and sauté the onion, carrots, celery, and garlic for a few minutes until softened. Add lentils, ham (or ham bone), tomato sauce, broth, and seasonings. Bring to a boil, then simmer gently, covered, for about 45 minutes or until the lentils are tender. Remove the ham bone if used, shred the meat, return it to the pot, and season to taste.
- Instant Pot Method: Add all ingredients to the Instant Pot, stir, and set to Pressure Cook (High) for 12–15 minutes. Let pressure release naturally for 10 minutes, then quick-release. Use 5–5½ cups broth. Remove the ham bone (if using), shred the meat, and stir the meat back in. Adjust salt and broth as needed, then serve hot.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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