When you need some cozy comfort food, ham and lentil soup comes to the rescue. Made with a meaty ham bone, lentils and lots of veggies, this hearty soup is full of flavor, comes together easily and serves a crowd.
It’s one of the best leftover ham recipes to make after the holidays. After you’ve cleaned off most of the ham, you’ll simmer the bone to make a rich broth, then add other ingredients like lentils, tomatoes, carrots and celery. Not only does the ham bone impart flavor, it also leaves you with chunks of meat, plus fattiness that gives the soup a silky consistency.
This is bound to be one of those classic homemade soup recipes you’ll come back time and time again.
Ingredients for Ham and Lentil Soup
- Ham: If you don’t have leftovers, ask your butcher for ham bone, or use ham hock as a substitute. (Ham bone typically comes from the leg, while ham hock comes from the shank.) Ham hocks are often smoked and have a little less meat, but they work just as well and give this soup great flavor. You may want to use two to ensure there are plenty of ham bits in your soup.
- Lentils: These delicious, protein-rich legumes add taste and texture to this soup. They’re easy to prepare and don’t require soaking before cooking. For this soup, stick with green or brown lentils, which hold their shape well. Red and yellow lentils will break down too much and become mushy.
- Sausage: Any bulk pork sausage, such as sweet or hot Italian sausage, will work in this recipe. As an alternative, you can use sausage links—just take off the casings and crumble the meat in the pan. You can also use sliced or diced cooked sausage links.
- Vegetables: A mix of canned tomatoes, carrots, celery and green onion brightens this savory soup.
Directions
Step 1: Make homemade ham stock
In a Dutch oven or large pot, bring the ham bone and water to a boil.
Reduce the heat and let simmer, covered, for 1 hour and 30 minutes, then remove the ham bone and set it aside.
Editor’s Tip: Our Test Kitchen’s Dutch oven guide has everything you need to know about buying and using these great pots.
Step 2: Cook the lentils and veggies
Add the lentils, tomatoes, carrots, celery, onion, salt, garlic powder, oregano and pepper to the broth. Bring everything to a boil, and then reduce the heat. Cover and let everything simmer until the lentils and vegetables are tender, 30 to 40 minutes.
Step 3: Add the ham and sausage
As the soup simmers, remove ham from the bone and coarsely chop.
Once the lentils and veggies are softened, stir in the chopped ham, cooked sausage and fresh parsley. Give everything a big stir, and simmer it until heated through.
Ham and Lentil Soup Variations
- Substitute another type of ham: If you don’t have meat from the ham bone or ham hock, you can use diced cooked ham steak for this soup.
- Make it more filling: If you want to make this soup even heartier, stir in uncooked diced potatoes, sliced zucchini or sliced yellow squash along with the lentils.
- Add some greens: For an extra nutritious punch, stir in a few handfuls of chopped fresh spinach or kale once the veggies have softened.
How to Store Ham and Lentil Soup
Ham and lentil soup is a delicious make-ahead meal that tastes even better the next day. Transfer it to an airtight container, and store it in the refrigerator for three to four days. Reheat the soup in the microwave or on the stovetop.
Can you freeze ham and lentil soup?
Yes! Ham and lentil soup freezes exceptionally well. Store the soup in an airtight container or freezer bag in the freezer for up to three months. Let it thaw it overnight in the fridge, and then reheat it in the microwave or on the stovetop.
Ham and Lentil Soup Tips
What can you serve with ham and lentil soup?
Complete your meal by serving up a bowl of ham and lentil soup with any of our leafy green side salad recipes, the most delicious crusty homemade bread or some pillowy dinner rolls.
Can you make ham and lentil soup in a slow cooker?
Yes, you can make ham and lentil soup in a slow cooker. Add all of the ingredients except fresh parsley to a 5-quart slow cooker. Cover and cook on low for four to five hours, until the vegetables are tender. Remove the ham bone and add any bits of ham back into the soup. Stir in the parsley, and serve.
