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When the weather starts to cool down, I always make a big batch of this ham and lentil soup. It’s warm, filling, and packed with flavor from simple ingredients like carrots, garlic, and smoky paprika. I’ll usually make a double batch in the fall and freeze half for busy weeks when I don’t feel like cooking. You probably have most of the ingredients in your pantry already, and if you don’t, throw in what you have. This is one of those stews you can clear out your fridge with. Whether you’re meal prepping for the week or just craving something hearty on a chilly day, this soup always hits the spot.
Lentils are one of those ingredients I always have tucked in my pantry—they’re affordable, cook up easily, and bring a ton of protein and fiber to the table. I use them in all kinds of recipes, from cozy soups like this ham and lentil version to my sausage lentil soup when I’m craving something a little more savory and bold. This one’s a favorite in the fall when I’ve got leftover holiday ham to use up. You just toss everything in one pot and let it all simmer until the flavors come together. It’s the kind of low-fuss, comforting meal that tastes even better the next day and happens to be naturally gluten-free and freezer-friendly.
Tips for Beginners
- Avoid red or yellow lentils. They break down quickly and can make the soup overly mushy. Black lentils aren’t ideal either; they stay too firm and can turn the soup a muddy color.
- Use fresh. If your lentils aren’t softening, they might be old lentils that have been sitting in the pantry for over a year, and can take much longer to cook or may never fully soften.
- Soak lentils in advance. If you have time, soaking the lentils for a few hours (or even overnight) can help them cook more evenly and reduce the overall cooking time. It also makes them a little easier to digest, which is a nice bonus.
Ham and Lentil Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 medium carrots diced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1½ cups dried brown lentils* rinsed
- 1½ cups diced cooked ham
- 4 cups low sodium chicken broth (for a vegetarian option omit ham and use veggie broth)
- 2 cups water
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp pepper
- 1 tbsp red wine vinegar more to taste
- 2 tbsp minced parsley
Instructions
- In a large pot, heat the olive oil over medium heat. Add in the onion, carrots, and celery. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook for another 60 seconds or until fragrant.1 tbsp olive oil, 1 yellow onion, 2 medium carrots, 2 stalks celery, 3 cloves garlic
- Stir in the lentils, ham, chicken broth, water**, salt, cumin, smoked paprika, and pepper. Bring to a boil, reduce to a simmer, cover and cook until the lentils are tender, 45 minutes to 1 hour.1½ cups dried brown lentils*, 1½ cups diced cooked ham, 4 cups low sodium chicken broth, 2 cups water, 1 tsp kosher salt, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp pepper
- Turn off heat and stir in the red wine vinegar***, parsley and adjust salt and pepper to taste. Serve and enjoy!1 tbsp red wine vinegar, 2 tbsp minced parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Ham and Lentil Soup Step by Step
Gather all the ingredients together.
Sauté the mirepoix: In a Dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add in 1 diced yellow onion, 2 diced medium carrots, and 2 diced stalks of celery. Sauté for 5 minutes until softened. Stir in 3 minced cloves of garlic and cook for about 1 minute, just until it becomes fragrant.
Add in the remaining ingredients: Add 1½ cups rinsed dried brown lentils, 1½ cups diced ham, 4 cups low-sodium chicken broth, 2 cups water, 1 tsp kosher salt, cumin, 1 tsp smoked paprika, and ½ tsp black pepper, and give everything a good stir.
Boil the soup: Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes to 1 hour, or until the lentils are tender.
Finish and season: Turn off the heat, then stir in 1 tbsp red wine vinegar and 2 tbsp minced parsley. Taste and adjust the salt and pepper as needed.
Serve and enjoy: Serve hot in bowls with a side of crusty bread. Enjoy!
How to Store and Reheat
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in zip-top bags or freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, reheat gently on the stove with a splash of water or broth to loosen it up.
Serving Suggestions
I love serving this soup with a warm, crusty baguette or naan bread to soak up every last bit. If I’m feeling a little extra, I’ll top it with a drizzle of good olive oil or a sprinkle of Parmesan. And on really cozy nights, nothing beats pairing it with a grilled cheese for the ultimate comfort meal.
