Ham and Lentil Soup

This slow cooker ham and lentil soup is extra thick, cozy, and packed with tomatoes, carrots, onions, and smoky spices. It's filling, rustic, and restaurant-worthy for winter dinners and make-ahead meals.

Course Soup

Cuisine American

Keyword crockpot ham and lentil soup, ham and lentil soup, slow cooker ham and lentil soup

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 376kcal

Author Julia

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
1 tablespoon olive oil
Salt to taste added at the end
Fresh parsley for garnish

US Customary - Metric

Instructions

Add lentils, onion, carrots, celery, garlic, ham, diced tomatoes, 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.

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