Ham & Lentil Soup Recipe

I’m about to share my go-to ham and lentil soup recipe that’ll transform your kitchen into the coziest spot in the house. This isn’t just another soup, it’s the kind that makes you forget about takeout completely. You know those days when you crave something that hugs you from the inside out? This recipe tackles that craving head-on, and trust me, once you smell what’s coming next, you’ll understand why this particular combination works so beautifully.

Why You’ll Love this Ham & Lentil Soup

When you’re craving something that feels like a warm hug from the inside out, this ham and lentil soup delivers exactly that kind of comfort.

I mean, what’s not to love about tender lentils swimming alongside smoky ham in a rich, hearty broth?

This isn’t some fancy restaurant creation that’ll leave you hungry an hour later. It’s real food that sticks to your ribs and fills your kitchen with the kind of aroma that makes neighbors suddenly drop by for “quick visits.”

Plus, it practically cooks itself while you binge-watch your favorite show.

What Ingredients are in Ham & Lentil Soup?

The beauty of this ham and lentil soup lies in its simplicity – you probably have most of these ingredients hanging out in your pantry right now. We’re talking about the kind of basic, honest ingredients that your grandmother would nod approvingly at, nothing fancy or hard to pronounce.

The star players here work together like a well-rehearsed orchestra. The smoky ham hock brings depth and richness, while the lentils provide that satisfying, stick-to-your-ribs heartiness that makes this soup a proper meal, not just an appetizer pretending to be dinner.

Ingredients:

• 1 1/2 lbs smoked ham hock
• 10 cups water
• 2 carrots, scraped and sliced
• 2 celery ribs, chopped with their leaves
• 1 large onion, peeled and chopped
• 1 cup dry lentils, rinsed
• 2 bay leaves
• 2 whole cloves
• 1 garlic clove
• 1 tablespoon dried parsley
• 6 peppercorns
• 1/2 teaspoon thyme

A Few Things Worth Knowing About These Ingredients

Don’t stress if your ham hock looks a little rough around the edges – that’s exactly what you want. The smokier and more weathered it appears, the more flavor it’s going to dump into your soup.

Some grocery stores keep these tucked away near the deli counter, so don’t be shy about asking.

Those celery leaves that most people toss in the trash? Keep them. They add a subtle, fresh note that plays beautifully against the rich ham.

Same goes for really rinsing those lentils – nobody wants gritty soup, and a quick rinse removes any dust or tiny stones that might’ve hitched a ride.

The bouquet garni might sound fancy, but it’s just a convenient way to corral all those herbs and spices so you can fish them out later.

If you don’t have cheesecloth, tie everything up in a coffee filter with kitchen twine. Works like a charm and saves you from playing hunt-the-peppercorn in your bowl later.

How to Make this Ham & Lentil Soup

Making this ham and lentil soup is about as straightforward as cooking gets, which is probably why it’s survived in kitchens for generations. You’re basically throwing everything in a pot and letting time do the heavy lifting – though there are a few tricks that’ll make the difference between okay soup and the kind that has people asking for the recipe.

Start With Your Bouquet Garni****

First things first, make your bouquet garni by bundling up those 2 bay leaves, 2 whole cloves, 1 garlic clove, 1 tablespoon dried parsley, 6 peppercorns, and 1/2 teaspoon thyme in a piece of cheesecloth. Think of it like making a little herb tea bag that you can easily fish out later. No cheesecloth? A coffee filter tied with kitchen twine works perfectly, or you can use one of those metal tea balls if you’ve got one rattling around in a drawer somewhere.

Drop this aromatic bundle into your large stock pot. This is going to be your flavor foundation, slowly releasing all those earthy, warming notes as the soup simmers.

Build Your Base

Now comes the satisfying part – adding everything else to the pot. Toss in your 1 1/2 lbs smoked ham hock first, followed by the 10 cups water. The water should cover the ham hock completely, so don’t worry if it looks like a lot of liquid at this stage.

Add your 2 scraped and sliced carrots, 2 chopped celery ribs with their leaves, and 1 large chopped onion. These vegetables are going to break down slightly during the long simmer, creating a naturally thick, rustic texture that makes this soup feel substantial. Finally, stir in that 1 cup of rinsed dry lentils – they’ll absorb flavors like little flavor sponges while they cook.

The Magic of Simmering

Cover your pot and let everything simmer for one hour, or until the lentils are tender. This isn’t a race, and the gentle bubbling is doing important work. The ham hock is releasing its smoky essence, the vegetables are softening, and the lentils are slowly transforming from hard little pebbles into creamy, satisfying bites.

You’ll know the lentils are done when they’re tender but not mushy – they should hold their shape but give easily when you press them with a spoon against the side of the pot.

Finish Like a Pro

Once everything’s tender, fish out that bouquet garni and toss it. Then comes the slightly tricky part – removing the ham hocks. Use tongs or a large spoon to lift them out, and don’t worry if they’re falling apart. That’s actually a good sign.

Let the ham hocks cool just enough that you can handle them, then cut away all the meat from the bones. The meat should be tender enough to shred easily with a fork. Discard the bones and any tough bits, then stir the shredded ham back into the soup.

The Optional Step That Makes a Difference

Here’s where you get to make a choice that’ll change the whole character of your soup. You can leave it chunky and rustic, or you can blend half of it for a creamier, more refined texture. If you’re going the blended route, ladle about half the soup into a food processor or blender, working in 2-cup batches so you don’t overwhelm your machine.

Blend until smooth, then stir it back into the pot with the chunky half. This creates a soup that’s thick and creamy but still has interesting textures to discover in every spoonful. Plus, it naturally thickens the broth without any flour or cream.

Give everything a final taste and adjust the salt and pepper as needed. The ham hock usually provides plenty of salt, but every palate is different, and you might want a bit more pepper bite.

Ham & Lentil Soup Substitutions and Variations

One of my favorite things about this soup is how forgiving it’s when you need to swap ingredients around.

No ham hock? I’ll use leftover ham, bacon, or even turkey.

Don’t have lentils? Red lentils work beautifully, though they’ll break down more.

I often toss in whatever vegetables are lurking in my fridge – potatoes, parsnips, or spinach all make great additions.

Want it spicier? A pinch of red pepper flakes does wonders.

Vegetarian version? Skip the meat entirely and use vegetable broth instead of water.

It’s still incredibly satisfying.

What to Serve with Ham & Lentil Soup

Whether you’re ladling this hearty soup into bowls for a crowd or enjoying a quiet weeknight dinner, choosing the right sides can turn a simple meal into something memorable.

I always reach for crusty bread first. Sourdough, French baguette, or even cornbread works beautifully for dunking.

A simple green salad cuts through the richness nicely.

For heartier appetites, consider grilled cheese sandwiches or warm dinner rolls with butter. Roasted vegetables like Brussels sprouts or carrots complement the earthy lentils perfectly.

Don’t overthink it, though. Sometimes a sleeve of crackers does the job just fine.

Final Thoughts

This ham and lentil soup hits all the right notes – it’s comforting without being fussy, filling without weighing you down, and flexible enough to work with whatever you’ve got in your pantry. I love how forgiving this recipe is. Forgot to soak the lentils? No problem. Only have regular ham instead of a hock? Still works perfectly. The beauty lies in its simplicity – just good ingredients doing their thing together in one pot.

This is exactly the kind of soup that makes your house smell like home.

Recipe Card

Introduction: This comforting one-pot wonder combines smoky ham hock with tender lentils and aromatic vegetables for a soul-warming soup that’s perfect for chilly days. Simple ingredients come together to create a rich, satisfying meal that fills your kitchen with incredible aromas.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Serves: 6-8

Ingredients:

• 1 1/2 lbs smoked ham hock
• 10 cups water
• 2 carrots, scraped and sliced
• 2 celery ribs, chopped with their leaves
• 1 large onion, peeled and chopped
• 1 cup dry lentils, rinsed
• 2 bay leaves
• 2 whole cloves
• 1 garlic clove
• 1 tablespoon dried parsley
• 6 peppercorns
• 1/2 teaspoon thyme

Instructions:

1. Make the bouquet garni by placing bay leaves, cloves, garlic, parsley, peppercorns, and thyme in cheesecloth or a metal tea ball.
2. Place bouquet garni in a large stock pot.
3. Add water, ham hock, carrots, celery, onion, and rinsed lentils to the pot.
4. Bring to a boil, then reduce heat and simmer covered for 1 hour or until lentils are tender.
5. Remove and discard the bouquet garni.
6. Remove ham hocks from pot and cut meat from bones. Reserve meat and discard bones.
7. Optional: Blend half of the soup in a food processor or blender, 2 cups at a time, until smooth. Return to pot.
8. Add reserved ham meat back to soup.
9. Taste and adjust salt and pepper as needed before serving.

Notes:

• No need to soak lentils beforehand – they’ll cook perfectly in the soup
• Regular ham or leftover ham bone can substitute for ham hock
• Soup can be made 2-3 days ahead and reheated – flavors actually improve
• For a thicker consistency, blend more of the soup; for chunky texture, skip blending entirely
• Freeze portions for up to 3 months in freezer-safe containers
• Add a splash of vinegar or lemon juice before serving to brighten the flavors

Nutritional Information:

Frequently Asked Questions

Can I Freeze Ham and Lentil Soup for Later Use?

Yes, I can freeze ham and lentil soup for up to three months. I’ll let it cool completely first, then store it in freezer-safe containers, leaving space for expansion.

How Long Does Leftover Ham and Lentil Soup Last in the Refrigerator?

I’d store leftover ham and lentil soup in the refrigerator for three to four days maximum. I always make sure it’s in airtight containers and reheat it thoroughly before serving again.

What’s the Best Way to Reheat Ham and Lentil Soup?

I’ll reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave it in intervals, stirring between each heating session.

Can I Make This Soup in a Slow Cooker or Pressure Cooker?

You can absolutely make this in either appliance. I’d use low heat for 6-8 hours in a slow cooker or high pressure for 25 minutes in a pressure cooker.

How Do I Prevent Lentils From Getting Mushy in the Soup?

I avoid mushy lentils by cooking them just until tender, not overcooking. I’ll add lentils during the last 30-40 minutes of cooking and check frequently for doneness.