Ham and lentil soup is a classic for a reason: it’s hearty, comforting, and endlessly adaptable. Whether you’re looking for a simple weeknight dinner or a way to use up leftover holiday ham, this soup is a winner.
And the best part? This recipe for ham and lentil soup is incredibly easy, perfect for cooks of all levels. No fancy techniques or hard-to-find ingredients here.
In this article, we’ll walk you through everything you need to know to make the perfect pot of ham and lentil soup, from ingredients and step-by-step instructions to helpful tips and tasty variations.
Key ingredients for ham and lentil soup
The beauty of ham and lentil soup is that it’s so simple, and the ingredients are easy to find. Here’s what you’ll need:
The lentils
You can use brown, green, or red lentils for this soup. Brown and green lentils will take a little longer to cook and will retain their shape better than red lentils, which tend to get a bit mushy and fall apart. Whatever you choose, be sure to sort through them and rinse them well before you start cooking to remove any debris or small stones.
The ham
Leftover ham from a holiday roast is fantastic in this soup! The smoky flavor really comes through. But if you don’t have leftovers, no worries—store-bought ham works just fine. You can use diced ham or even a ham bone for a deeper, richer flavor.
The aromatics & vegetables
The foundation of any good soup is a mirepoix: carrots, celery, and onion. The classic ratio is 2 parts onion, 1 part carrot, and 1 part celery, all diced and sautéed until softened. You can also add other veggies like potatoes, leeks, or parsnips to make the soup even heartier and more flavorful.
How to make ham and lentil soup
- Sauté the aromatics. Put some olive oil in a big pot over medium heat. Toss in your mirepoix (that’s carrots, celery, and onion) and cook until they soften up. Then, add the garlic and cook until you can really smell it.
- Add the lentils, ham, and broth. Now, stir in your lentils, diced ham, chicken broth or stock, and all the seasonings. Don’t forget the bay leaves, oregano, paprika, salt, and pepper!
- Simmer the soup. Crank up the heat until the soup starts to boil, then turn it down and let it simmer until the lentils are tender. This should take about 20-30 minutes. You don’t want to overcook the lentils, though, or they’ll get mushy.
- Add greens (optional). If you’re using spinach or other leafy greens, stir them in towards the end. Cook until they wilt.
- Adjust seasoning and serve. Take out the bay leaves before serving. Give the soup a taste and add more salt, pepper, or anything else you think it needs. Enjoy!
Customize your soup
Like most soups, this one is really flexible. Here are some ideas for making it your own:
- Vegetarian/Vegan: Skip the ham! Use vegetable broth instead of chicken broth, and add a teaspoon of smoked paprika for a smoky flavor.
- Spice it up: Try adding a teaspoon or two of cumin, coriander, or chili powder. You can also add a teaspoon of regular paprika for a richer flavor.
- Add more veggies: Diced tomatoes, zucchini, or kale can all add extra flavor and nutrients.
Serving and storing ham and lentil soup
This soup is fantastic on its own, but a few touches can make it even better. Consider garnishing with fresh parsley, a dollop of Greek yogurt or sour cream, or a spritz of lemon juice. Serve it with a hunk of crusty bread or a simple side salad.
Got leftovers? Store them in an airtight container in the refrigerator for up to two days, or freeze for up to three months. Reheat on the stovetop or in the microwave. If the soup thickens too much, just add a little water or broth.
Troubleshooting and Expert Tips
Lentil soup is pretty forgiving, but here are some things to keep in mind:
- What if the lentils are mushy? You probably cooked them too long. Next time, start checking for doneness around the 20-minute mark.
- What if the soup tastes bland? Add a pinch more salt and pepper! You can also add a splash of vinegar or lemon juice to brighten things up.
Expert Tip: Don’t overcook the lentils! They should be tender but still have some texture. Simmering them for 20-30 minutes is usually perfect. Also, there’s no need to soak the lentils before cooking.
In Summary
Ham and lentil soup is a winner! It’s easy to make, it’s budget-friendly, and it’s packed with protein and fiber. Plus, it’s the perfect way to use up leftover holiday ham!
So, what are you waiting for? Give this recipe a try and see how delicious and satisfying it is. Feel free to experiment with different vegetables or spices to make it your own.
And once you’ve made your masterpiece, please let me know how it turned out. I’d love to hear about your experience and any variations you tried. Happy cooking!