Dinner

Ham and Lentil Soup Recipe

Name: Ham and Lentil Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 2 medium carrots, diced; 2 stalks celery, sliced; 3 cloves garlic, minced; 1½ cups dried brown lentils, rinsed; 1½ cups diced cooked ham; 4 cups low sodium chicken broth (or vegetable broth for vegetarian option); 2 cups water; 1 tsp kosher salt; 1 tsp cumin; 1 tsp smoked paprika; ½ tsp pepper; 1 tbsp red wine vinegar (more to taste); 2 tbsp minced parsley

ByHarry Bern February 6, 2026February 6, 2026

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Introduction

Ham and Lentil Soup is a hearty, comforting dish perfect for chilly days. Packed with tender lentils, savory ham, and flavorful spices, it comes together easily in one pot for a satisfying meal.

A white bowl filled with a hearty lentil soup featuring three visible layers: the base layer is a dark brown broth, partially covered with greenish lentils; the middle layer shows diced orange carrots and light green celery pieces scattered throughout; the top layer has chunks of pinkish ham and bits of chopped green herbs. A thick slice of light beige bread is partially dipped into the soup, resting inside the bowl on the right side. The bowl sits on a soft beige cloth with fringes, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 yellow onion, diced
2 medium carrots, diced
2 stalks celery, sliced
3 cloves garlic, minced
1½ cups dried brown lentils, rinsed
1½ cups diced cooked ham
4 cups low sodium chicken broth (for a vegetarian option omit ham and use vegetable broth)
2 cups water
1 tsp kosher salt
1 tsp cumin
1 tsp smoked paprika
½ tsp pepper
1 tbsp red wine vinegar (more to taste)
2 tbsp minced parsley

Instructions

Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and sliced celery. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
Step 2: Stir in the rinsed lentils, diced ham, chicken broth, water, kosher salt, cumin, smoked paprika, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the lentils are tender, about 45 minutes to 1 hour.
Step 3: Turn off the heat and stir in the red wine vinegar and minced parsley. Taste and adjust the seasoning with additional salt and pepper if needed. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, simply omit the ham and use vegetable broth instead of chicken broth.
Feel free to add a bay leaf during simmering for extra aroma, just remember to remove it before serving.
If you prefer a creamier soup, blend a portion of the soup and mix it back in for a richer texture.
Adjust the amount of red wine vinegar to taste—it adds a nice brightness to balance the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. The soup may thicken after refrigeration; add a splash of water or broth when reheating to reach your desired consistency.

How to Serve

A white bowl filled with lentil soup containing three main visible layers: small greenish-brown lentils as the base layer, medium-sized diced orange carrots and green celery pieces mixed throughout, and larger chunks of pinkish-brown ham scattered on top. The soup broth is a light brown color, slightly oily with a few green herbs sprinkled on the surface. In the background, a white bowl of chopped green herbs sits on a wooden board and some slices of light-colored bread are partially visible near the bottom left. The bowl is placed on a white marbled textured surface with a beige fringed cloth partially shown on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, but add them later in the cooking process as canned lentils are already cooked. Add them during the last 10 minutes of simmering to prevent overcooking.