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+ servings

Ham and Lentil Soup

This hearty and delicious ham and lentil soup can be made on the stove top or in a slow cooker or instant pot!
This hearty and delicious ham lentil soup recipe can be made on the stove top or in a slow cooker or instant pot!
Print Recipe
5 from 1 vote

Ingredients

  • 2 tablespoons olive oil
  • 2 onions , diced
  • 5 carrots , sliced
  • 2 cloves garlic , minced
  • 1 meaty ham bone or ham hock
  • 1 lb lentils (453 grams)
  • 32 oz can tomato sauce (907 grams)
  • 6 cups vegetable broth or water (1.25-1.5 liters)
  • 2 bay leaves
  • 2 teaspoons  coarse salt , plus more to taste
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Approximately 2 cups cooked ham pieces

Instructions

On the stove top:

  • In a large pot over medium low heat, add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
  • Add ham bone, lentils, tomato sauce, vegetable broth or water, bay leaves, salt, pepper, cumin, and paprika.
  • Bring to a boil and simmer on the stove for 2-3 hours, stirring occasionally, until lentils are softened.
  • Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.

In a slow cooker:

  • In a skillet set over medium low heat, add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
  • To a 6-quart or larger slow cooker, add onion mixture, ham bone, lentils, tomato sauce, and enough vegetable broth or water to fill slow cooker. Add bay leaves, salt, pepper, cumin, and paprika.
  • Cover with lid and cook on high for 4-5 hours or low for 6-8 hours.
  • Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.

In a pressure cooker (Instant Pot):

  • In a 6-quart or larger pressure cooker, turn Sauté function to medium. Add oil, onions and carrots. Cook till veggies are softened, about 5 minutes. Add garlic and cook 1 minute more.
  • Add ham bone, lentils, tomato sauce, enough vegetable broth or water to reach "Fill" line, bay leaves, salt, pepper, cumin, and paprika.
  • Cook at high pressure for 35 minutes. Use natural release or quick release (I've done both).
  • Remove ham bone and cut off any meaty pieces and add them back in. Add additional cooked ham as desired. Taste and add more seasonings as needed.
NOTES:
  • This recipe is a great way to use up a leftover ham bone and leftover ham. However, you can also use a "ham hock" from your grocery store or butcher. Additional cooked ham can be added, per your preference, to the soup just before serving.

Nutrition

Calories: 436kcal, Carbohydrates: 49g, Protein: 29g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 40mg, Sodium: 2265mg, Potassium: 1249mg, Fiber: 21g, Sugar: 10g, Vitamin A: 7381IU, Vitamin C: 15mg, Calcium: 75mg, Iron: 6mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.