This hearty and delicious ham and lentil soup can be made on the stove top or in a slow cooker or instant pot!
Course Soup
Cuisine American
Prep Time 15 minutesmins
Max Cook Time 8 hourshrs
Total Time 8 hourshrs15 minutesmins
Servings 12servings
Calories 436
Author Annalise Sandberg
Ingredients
2tablespoonsolive oil
2onions, diced
5carrots, sliced
2clovesgarlic, minced
1meaty ham bone or ham hock
1lblentils(453 grams)
32ozcan tomato sauce(907 grams)
6cupsvegetable broth or water(1.25-1.5 liters)
2bay leaves
2teaspoons coarse salt, plus more to taste
1teaspoonground black pepper
1teaspoonground cumin
1teaspoonpaprika
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
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.