5 from 462 votes
Ham and Lentil Soup
This Ham and Lentil Soup combines lentils with hearty ham bone flavor and a blend of spices for a comforting, savory meal. Carrots, celery, and onions add aromatic sweetness, while cumin, paprika, and thyme provide warm, earthy undertones. The soup simmers until lentils are tender, resulting in a thick, satisfying texture. Optional leftover ham enhances the meaty depth and the dish can be garnished with fresh parsley.
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings:
8
servings (heaping 1 cup each)
Calories:
242 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 cup carrot sliced (2-3 carrots
- 1 cup celery sliced (2-3 ribs)
- 1 large onion chopped (2 cups)
- 4 cups chicken broth
- 4 cups water
- 1 pound lentils picked over, rinsed, stones discarded, dried
- 1 meaty ham bone or ham hock
- 2 teaspoons garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- 1 teaspoon thyme dried
- 1 bay leaf
- salt freshly ground
- black pepper freshly ground
- ham chopped (optional, cooked, additional
- parsley minced, for garnish (optional, fresh
Instructions
To make on the stove:
- In a 3-quart saucepan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Simmer until lentils are tender, 45 minutes to 1 hour.
- Remove ham bone and bay leaf. Chop ham from bone and return to pot. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
Cup of Yum
To make in a slow cooker:
- In a 3-quart pan or Dutch oven, heat olive oil over medium-high heat until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Bring to a boil. Pour into slow cooker. Heat on HIGH for 3 to 4 hours, LOW for 6 to 8 hours, or until lentils are tender.
- Remove ham bone and bay leaf. Chop ham from bone and return to slow cooker. Add additional leftover ham, if using, and cover until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with parsley if desired.
To make in an Instant Pot:
- Press the Sauté button on your Instant Pot and heat olive oil until shimmering. Sauté carrots, celery, and onion until softened and translucent, about 5 minutes.
- Stir in broth, water, lentils, ham bone, garlic powder, cumin, paprika, thyme, and bay leaf. Secure the lid, close the pressure valve, and cook at high pressure for 35 minutes.
- Allow the pressure to release naturally. Remove ham bone and bay leaf. Chop ham from bone and return to Instant Pot. Season to taste with salt and pepper and garnish with parsley if desired.
Nutrition Information
Calories
242kcal
(12%)
Carbohydrates
39g
(13%)
Protein
16g
(32%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
462mg
(19%)
Potassium
766mg
(16%)
Fiber
18g
(72%)
Sugar
3g
(6%)
Vitamin A
2875IU
(58%)
Vitamin C
13mg
(14%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 servings (heaping 1 cup each)
Amount Per Serving
Calories 242
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 462mg | 19% |
| Potassium | 766mg | 16% |
| Fiber | 18g | 72% |
| Sugar | 3g | 6% |
| Vitamin A | 2875IU | 58% |
| Vitamin C | 13mg | 14% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.