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Ham and Lentil Soup

This Ham and Lentil Soup recipe is perfect for chilly weather and cooks up in about an hour; all you need is a loaf of French bread for a cozy winter’s feast. Put your leftover ham to work and make it on the stove, in a pressure cooker, or in your crockpot!

Prep Time
15 mins
Cook Time
1 hr 15 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 carrots 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 dried lentils picked over, rinsed, stones discarded
  • 1 meaty ham bone or ham hock
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • additional cooked ham chopped (optional)
  • fresh parsley minced, for garnish (optional)

Instructions

To make on the stove:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
To make in a slow cooker:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. 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.
  3. 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 (22%) Fiber 18g (72%) Sugar 3g (6%) Vitamin A 2875IU (58%) Vitamin C 13mg (14%) Calcium 62mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings (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.