Ham and Lentil Soup

Name: Ham and Lentil Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 Tablespoons cooking oil; 1 large onion (chopped); 2 carrots (peeled and diced); 1 cup cabbage (chopped (chop then measure)); 3 cloves garlic (minced); 1 ½ cups dried lentils (rinsed); 1 teaspoon ground cumin; 2 sprigs fresh thyme; 1 bay leaf; 1 ham hock or ham bone (optional); 6 cups beef broth; Salt and pepper (to taste); 1 cup diced ham (from ham hock, optional); 1 Tablespoon white wine vinegar

When the weather turns chilly, there’s no better way to warm up than with a steaming bowl of ham and lentil soup. This hearty soup recipe is a great way to use up leftover ham from holiday dinners like Christmas or Easter.

Packed with hearty lentils, tender vegetables, and the smoky flavor of a ham hock or hambone, it’s a delicious way to feed a crowd. Whether you’re cooking lentils for the first time or looking for a great recipe for soup season, this is the perfect way to create a big batch of comforting goodness. Pair it with crusty bread for a meal your whole family will love.

ingredients needed & subtitutions:

Cooking oil: You can use olive oil, avocado oil, or melted butter.
Onion: Shallots or leeks can be used for a milder flavor.
Carrots: Parsnips or sweet potatoes make a great alternative.
Cabbage: Substitute with kale, spinach, or even bok choy. If using any of these substitutes, add them to the soup when it has about 10-15 minutes left of cooking.
Garlic: Use 1 teaspoon garlic powder or ½ teaspoon garlic paste if fresh isn’t available.
Lentils: Split peas can work as a substitute.
Ground cumin: Try coriander or smoked paprika for a different twist.
Fresh thyme: Replace with dried thyme or rosemary.
Bay leaf: Oregano or a pinch of celery seed can provide a similar flavor.
Ham hock or ham bone: Smoked turkey leg or cooked bacon can work well instead.
Beef broth: Use chicken broth, vegetable broth, or even water will work.
Salt and pepper: Adjust to taste or use seasoning blends like Cajun spice for variety.
Diced ham: Shredded chicken or sausage can be used if ham isn’t available.
White wine vinegar: Apple cider vinegar or lemon juice provides a similar tang.

Can I make this soup in a pressure cooker or slow cooker?

Yes! For the Instant Pot, use the high-pressure setting for 15 minutes and allow for a natural release. In a slow cooker, cook on low heat for 6-8 hours.

Can I use canned lentils?

While dried lentils are preferred for their texture, canned lentils can be used for a quicker cooking time. Add them towards the end of the cook time.

How can I add more vegetables?

This recipe is versatile—add celery stalks, fresh parsley, or even canned white beans for a nutritious boost.

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Lentil soup freezes beautifully and is a great way to have a delicious soup ready for busy nights.

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How to make Ham and Lentil Soup

In a large pot, heat the cooking oil over medium heat. Add the onion, carrots, and cabbage, and cook until softened, about 5-7 minutes.
Add in the garlic and cook until fragrant, about 1 minute.
Once the garlic is cooked, add in the lentils, cumin, thyme, bay leaf, and ham hock.
Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes.
Take off the lid and simmer uncovered for an additional 20 minutes or until the lentils are tender and the ham hock is cooked through. For a thinner soup, cook with the lentils covered.
Remove the ham hock from the pot and set it aside to cool slightly.
Once the ham hock is cool enough to handle, remove the meat from the bone and chop it into small pieces. Discard the bone and return the meat to the pot along with the white wine vinegar.
Season the soup with salt and pepper to taste and serve hot.