When the weather turns chilly, there’s no better way to warm up than with a steaming bowl of ham and lentil soup. This hearty soup recipe is a great way to use up leftover ham from holiday dinners like Christmas or Easter.
Packed with hearty lentils, tender vegetables, and the smoky flavor of a ham hock or hambone, it’s a delicious way to feed a crowd. Whether you’re cooking lentils for the first time or looking for a great recipe for soup season, this is the perfect way to create a big batch of comforting goodness. Pair it with crusty bread for a meal your whole family will love.
ingredients needed & subtitutions:
- Cooking oil: You can use olive oil, avocado oil, or melted butter.
- Onion: Shallots or leeks can be used for a milder flavor.
- Carrots: Parsnips or sweet potatoes make a great alternative.
- Cabbage: Substitute with kale, spinach, or even bok choy. If using any of these substitutes, add them to the soup when it has about 10-15 minutes left of cooking.
- Garlic: Use 1 teaspoon garlic powder or ½ teaspoon garlic paste if fresh isn’t available.
- Lentils: Split peas can work as a substitute.
- Ground cumin: Try coriander or smoked paprika for a different twist.
- Fresh thyme: Replace with dried thyme or rosemary.
- Bay leaf: Oregano or a pinch of celery seed can provide a similar flavor.
- Ham hock or ham bone: Smoked turkey leg or cooked bacon can work well instead.
- Beef broth: Use chicken broth, vegetable broth, or even water will work.
- Salt and pepper: Adjust to taste or use seasoning blends like Cajun spice for variety.
- Diced ham: Shredded chicken or sausage can be used if ham isn’t available.
- White wine vinegar: Apple cider vinegar or lemon juice provides a similar tang.
Yes! For the Instant Pot, use the high-pressure setting for 15 minutes and allow for a natural release. In a slow cooker, cook on low heat for 6-8 hours.
While dried lentils are preferred for their texture, canned lentils can be used for a quicker cooking time. Add them towards the end of the cook time.
This recipe is versatile—add celery stalks, fresh parsley, or even canned white beans for a nutritious boost.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Lentil soup freezes beautifully and is a great way to have a delicious soup ready for busy nights.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
How to make Ham and Lentil Soup
- In a large pot, heat the cooking oil over medium heat. Add the onion, carrots, and cabbage, and cook until softened, about 5-7 minutes.
- Add in the garlic and cook until fragrant, about 1 minute.
- Once the garlic is cooked, add in the lentils, cumin, thyme, bay leaf, and ham hock.
- Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes.
- Take off the lid and simmer uncovered for an additional 20 minutes or until the lentils are tender and the ham hock is cooked through. For a thinner soup, cook with the lentils covered.
- Remove the ham hock from the pot and set it aside to cool slightly.
- Once the ham hock is cool enough to handle, remove the meat from the bone and chop it into small pieces. Discard the bone and return the meat to the pot along with the white wine vinegar.
- Season the soup with salt and pepper to taste and serve hot.
click the stars to rate!
Ham and Lentil Soup
When the weather turns chilly, there’s no better way to warm up than with a steaming bowl of ham and lentil soup.
Email this recipe!
Get this recipe emailed straight to your inbox!
Prevent your screen from going dark
-
In a large pot, heat the cooking oil over medium heat. Add the onion, carrots, and cabbage, and cook until softened, about 5-7 minutes.
-
Add in the garlic and cook until fragrant, about 1 minute.
-
Once the garlic is cooked, add in the lentils, cumin, thyme, bay leaf, and ham hock.
-
Pour in the beef broth and bring to a boil.
-
Reduce the heat to low, cover, and simmer for about 40 minutes.
-
Take off the lid and simmer uncovered for an additional 20 minutes or until the lentils are tender and the ham hock is cooked through. For a thinner soup, cook with the lentils covered.
-
Remove the ham hock from the pot and set it aside to cool slightly.
-
Once the ham hock is cool enough to handle, remove the meat from the bone and chop it into small pieces. Discard the bone and return the meat to the pot along with the white wine vinegar.
-
Season the soup with salt and pepper to taste and serve hot.
Calories: 206kcal | Carbohydrates: 26g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 873mg | Potassium: 551mg | Fiber: 12g | Sugar: 3g | Vitamin A: 3034IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 3mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.
Did You Make This Recipe?
Make sure to share it with me below!