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Lentil and Ham Soup is a cozy, hearty soup made with a meaty ham bone, smoked baked ham, potatoes, carrots, onions, celery, garlic and nutritious lentils in a thick and flavorful broth spiked with smoked paprika and a splash of fresh lemon juice. Plus, I’ve included a recipe for the easiest and most delicious croutons to top it off–you’ll definitely want to make them!
Inspired by the ham leftovers that stare me in the face after most major holidays, the Scottish, red lentil and root veggie-version that I enjoyed in Scotland years ago along with my love of lentils, this smoky ham and lentil soup is so hearty and thick that I’d consider it a chowder of sorts. It has loads of protein from all of the beans and ham, which also imparts its signature smoky flavor to the soup along with warming smoked paprika spice, one of the recipe’s signature components.
Plus, it’s souper easy! Almost all of the ingredients get added to the pot together with no sautéing required or needed.
Lentils are one of those perfect foods, in my humble opinion. Filled with protein and nutrition, they are so satisfying, versatile and easy to cook. They don’t require soaking overnight or long cooking times like many other beans, so they are a great option for a relatively last-minute dish. So, I always keep lentils in my pantry for just this reason.
And, in Italian culture, lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins–a new year’s eve dinner tradition dating back to ancient Rome.
Like in my split pea soup recipe, the meaty smoked ham bone/hock adds such rich and savory depth of flavor to this broth that one bowl will just not be enough. And, the sweet carrots are a great complement to the ham’s smokiness. Not to mention the dreamy, yet incredibly simple smoky toast croutons that top off this zuppa! (My suggestion–mak extra croutons as you will likely want to pile them on!)
By the way, the smoky toast croutons would also be a great topping for Roasted Pepper and Gouda Soup, Escarole and Cannellini Bean Soup and Creamy Eggplant Soup.
Although this lentil soup recipe with ham is a perfect way to use up your baked ham leftovers, it’s so delicious, satisfying and nutritious that I suggest making it year-round. Mangia bene!
By the way, if you love lentil soup like me, also check out Lentil Soup with Italian Sausage and Easy Sweet Potato and Red Lentil Soup.
Ingredients
We’ll need the following ingredients for this ham and lentil soup recipe:
- Lentils: I love to use either Umbrian (Italian) lentils or French (green) lentils for this soup, as they are firm, hold their shape really well and have a wonderful texture once cooked. But, you can also use brown lentils here, which will likely take a bit less time to cook and require less liquid, so reduce the amount of broth in the recipe by about 1 cup or so. (See Frequently Asked Questions below for more about lentil choice.)
- Smoked Ham Hock/Bone and Diced Ham: Use either a meaty ham bone and leftover diced ham from a smoked, spiral baked ham or a smoked ham hock and ham steak. Almost any smoked or cured ham will work, such as deli tavern, black forest or Virginia ham. I don’t suggest using a honey or maple ham due to their sweetness. A ham bone or smoked ham hock adds incredible flavor to this soup!
- Onions, Celery, Carrots, Garlic: Important aromatics and the foundation for flavor in most soups. Also add texture and nutrition!
- Potatoes: I love the creaminess and heartiness that potatoes lend to this soup. All-purpose or russet potatoes are recommended.
- Broth (chicken broth or vegetable or both): I always suggest a low- or no-sodium version. Regular varieties are laden with sodium and it is always better for you to control the amount of salt in the final product! If you have homemade broth, by all means–use it!
- Smoked Paprika: A great spice to have on hand! It adds delicious flavor and smokiness to the soup, along with the smoked ham, of course! Use this spice in both the soup and the croutons.
- Fresh Lemon Juice: Fresh lemon juice add a final punch of freshness and brightness to this delicious soup!
- Bread, Extra-Virgin Olive Oil and Spices: Used to make the quick and easy smoky toast croutons to top off this soup. They are addictive. Make extra. And, use the really great extra virgin olive oil here and also drizzled over your individual bowl of soup!
By the way, if you’re wondering if you can freeze soup made with ham that was previously frozen, you can! Check out my post on refreezing ham for lots of info about this.
How to Make Smoky Lentil and Ham Soup
- Gather and prep all ingredients. Place the lentils on a sheet pan and look for any stones or debris and discard. Rinse the lentils well under running cold water using a colander. If using a smoked ham hock, score the skin a bit to help render out fat (and flavor).
- Place a large pot or Dutch oven over high heat. Carefully add the following ingredients to the pot: broth, ham hock/bone, onion, carrot, potatoes (drain if being held in water), celery, lentils, garlic, smoked paprika, black pepper and red pepper flakes. Stir well.
- Cover and bring mixture up to a boil, then immediately turn the heat down to maintain a simmer. Simmer, partially covered, for about 20 minutes, stirring occasionally.
- While the soup is simmering, make the quick smoky toast croutons. Toast slices of bread, then cut then into squares. Combine them with extra virgin olive oil and the spices to taste. Set aside until ready to serve.
- After the soup mixture has simmered about 20 minutes or so, carefully remove the ham bone/hock from the pot and transfer to a large plate. Hold the bone in place and slice off any meat from hock/bone, discarding large pieces of fat.
- Add the meat back to the soup pot, along with the diced ham and the ham bone.
- Continue simmering until all ingredients are tender, stirring occasionally.
- Then, remove and discard ham hock/bone, stir in fresh lemon juice, and turn off heat. Ladle hot soup into bowls, top with croutons and a drizzle of your best extra virgin olive oil. That’s it!
For more soup recipes with pork, check out my cookbook, SOUPified, Soups Inspired by Your Favorite Dishes, which is filled with hearty soup versions of classic, comfort food recipes, such as Sausage and Peppers Soup, Penne alla Vodka Soup with Pancetta, Chinese Egg Roll Soup with Pork and Shrimp and Loaded Potato Soup with Bacon.
Frequently Asked Questions
You should pick through all lentils for stones and rinse them under running cold water briefly before using. But soaking lentils is not necessary because they are much softer than dried beans and cook rather quickly.
I prefer to use either Umbrian (Italian) lentils (a.k.a., lenticchie di Castelluccio) or French (green) lentils for this soup, as they are firm, hold their shape really well and have a wonderful texture once cooked. But, you can also use brown lentils here, which will likely take a bit less time to cook and require less liquid, so reduce the amount of broth in the recipe by about 1 cup or so.
Red and yellow lentils can also be used and also take less time to cook, like brown lentils. So, adjust the simmering time accordingly if you’re using them. Check the lentils every 5 to 10 minutes if you’re not sure. Note that red and yellow lentils also tend to break down and can become soft and creamy if cooked long enough.
Black (beluga) lentils can be use in this recipe as well. Like French and Umbrian lentils, these varieties are firmer, hold their shape more when cooked and take a bit longer to cook than the other types.
So, while this soup will work with all types of lentils, some will take less time to cook than others. So, you will need to adjust the broth amount. For more information about different types of lentils, check out this article.
Leftover baked, smoked ham is my first choice for this soup. If you don’t have any leftover ham, ask your butcher for a smoked ham hock and ham steak. But, almost any smoked or cured ham will work, such as deli tavern, black forest or Virginia ham. I don’t suggest using a honey or maple ham due to their sweetness. While you can technically use typical deli slices, it’s better to ask the deli to just cut you one large piece that you can cube up at home.
You can substitute smoked sausage for the ham without affecting this recipe’s flavor that much.
Looking for another outlet for leftover ham? Check out these recipes: Ham and Gruyere Quiche, Creamy Tortellini alla Panna with Ham and Peas and Split Pea Soup with Ham and Potatoes.
They’re two different parts of the pig. Ham bones typically come from the leg, while ham hocks, which are typically smoked, come from the shank or bottom part of the leg, close to the ankle. Both will create a distinctive, rich, meaty flavor in this soup.
Smoked turkey bacon or smoked turkey legs are good, pork-free options. If you prefer to not use meat, that’s fine, too. You can make the recipe as is and just eliminate the ham (and reduce the amount of broth). Or, you can add increase the amount of smoked paprika to add to the smokiness in lieu of the smoked ham. If leaving out the ham, I suggest starting with 8 cups broth instead of 10 and then adding more as needed.
Peas are another great option in place of the ham!
Yes. Combine all the soup ingredients, except the lemon juice, in the slow cooker. Cook on high for about 4 hours or low for about 8 hours or until the lentils have cooked. Stir the mixture occasionally. About three-fourths of the way through cooking, remove any meat from the ham bone/hock. Return sliced meat and bone to the soup along with the diced ham. Remove the ham bone and stir in the lemon juice as the last step before turning off the heat.
TOP TIPS FOR LENTIL AND HAM SOUP
- Ham: This soup is PERFECT for leftover baked, bone-in ham. However, lots of grocery stores and butchers sell ham hocks and ham steaks. I always get mine at the local Amish market if I haven’t made a baked ham recently.
- Lentil Prep: Be sure to pick through the lentils for any stones and rinse the lentils under running cold water before adding to pot.
- Lentil Type: I love to use either Umbrian (Italian) lentils (a.k.a., lenticchie di Castelluccio) or French lentils for this ham and lentil stew, as they are firm, hold their shape really well and have a wonderful texture once cooked. But, you can also use brown lentils here, which will likely take a bit less time to cook and require less liquid, so reduce the amount of broth in the recipe by about 1 cup or so. (See Frequently Asked Questions above for more about lentil choice.)
- Broth and Salt: There’s no added salt in this recipe because both the ham and ham bone are very salt heavy. The croutons also have salt! Use your judgment and adjust seasonings at the very end, if necessary. Also, it’s always best to use no- or low-sodium broths and stocks if possible so you have more control over the dish’s saltiness.
- Serving Suggestions: Hearty ham hock lentil soup could easily be a meal in and of itself in a larger portion. A light green salad and some crusty bread are classic accompaniments. Alternatively, this soup could be served as a first course in a smaller portion and be followed by chicken cutlets, a simple roast chicken or plate of roasted vegetables.
- Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
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Smoky Lentil and Ham Soup
Equipment
- Large pot (or Dutch oven)
- Dutch oven (or large pot)
Ingredients
- 10 cups chicken or vegetable broth, preferably no- or low-sodium
- 1 smoked ham hock or meaty ham bone (about 1½ pounds)
- 2 cups diced yellow onion
- 2 cups diced carrots
- 2 cups peeled, diced all-purpose or russet potatoes (about 1 pound; held in cold water until ready to cook)
- 1½ cups diced celery
- 1½ cups Umbrian (Italian), French or brown lentils, picked through for stones and rinsed, about 12 ounces (See Notes.)
- ¼ cup thinly sliced or chopped garlic
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper
- ¾-1 cup diced cooked ham, preferably smoked (6-8 ounces)
- 3-4 Tbsp fresh lemon juice
- Extra virgin olive oil, for serving
For the Quick Smoky Toast Croutons:
- 4-6 slices bread
- Extra virgin olive oil
- Pinch smoked paprika, garlic powder, onion powder, salt, black pepper
Instructions
- Gather and prep all ingredients according to specifications above. Place the lentils on a sheet pan and look for any stones or debris and discard. Rinse the lentils well under running cold water using a colander. If using a smoked ham hock, score the skin a bit to help render out fat (and flavor).(Please see the section above in the blog post forStep-By-Step instructions with photos.)1½ cups Umbrian (Italian), French or brown lentils,
- Place a 6-quart (or larger) pot or Dutch oven over high heat. Carefully add the following ingredients to the pot: broth, ham hock/bone, onion, carrot, potatoes (drain if being held in water), celery, lentils, garlic, smoked paprika, black pepper and red pepper flakes. Stir well.10 cups chicken or vegetable broth,, 1 smoked ham hock or meaty ham bone, 2 cups diced yellow onion, 2 cups diced carrots, 2 cups peeled, diced all-purpose or russet potatoes, 1½ cups diced celery, 1½ cups Umbrian (Italian), French or brown lentils,, ¼ cup thinly sliced or chopped garlic, 1 tsp smoked paprika, ½ tsp ground black pepper, ¼ tsp crushed red pepper
- Cover and bring mixture up to a boil, then immediately turn the heat down to maintain a simmer. Simmer, partially-covered, for about 20 minutes, stirring occasionally.
- While the soup is simmering, make the quick smoky toast croutons. Toast slices of bread, then cut then into squares. Combine them with extra virgin olive oil and the spices to taste. Set aside until ready to serve.
- After the soup mixture has simmered about 20 minutes or so, carefully remove the ham bone/hock from the pot and transfer to a large plate. Hold the bone in place and slice off any meat from hock/bone, discarding large pieces of fat. (Make the ham pieces as large or as small/bite-sized as you would like.)
- Add the meat back to the soup pot, along with the diced ham and the ham bone.¾-1 cup diced cooked ham,
- Continue simmering until all ingredients are tender, another 20 minutes or so, stirring occasionally. (Actual time will depend on the type of lentils used. Regular brown lentils take less time to cook than French or Umbrian lentils.)
- Once all ingredients are tender, remove and discard ham hock/bone, stir in fresh lemon juice, and turn off heat. Taste test and add salt if necessary. (I did not add any.)3-4 Tbsp fresh lemon juice
- Ladle hot soup into bowls, top with croutons and a drizzle of your best extra virgin olive oil and enjoy. Buon Appetito!
Notes
- This recipe makes a large batch–about 14 cups soup. I figured on about 1½-2 cups portion per serving but adjust accordingly. Cut this recipe in half for a smaller yield.
- The lentils do not need to be soaked for this recipe. But, be sure to pick through them for any stones and rinse the lentils under running cold water before adding to pot.
- I used Italian lentils from Umbria (a.k.a., Castelluccio lentils) that I purchased in an Italian specialty store. But if you can’t find French or Umbrian lentils, brown lentils can be used. If using brown lentils, reduce the amount of broth by 1 cup. Also note that brown lentils take less time to cook than the others.
- Red and yellow lentils can also be used and also take less time to cook, like brown lentils. So, adjust the simmering time accordingly if you’re using them. Check the lentils every 5 to 10 minutes if you’re not sure. Note that red and yellow lentils also tend to break down more to make a “creamier” soup.
- If you’re using a frozen ham bone or ham meat from baked ham leftovers, they do not need to be defrosted before use.
- If using a smoked ham hock, score the skin a bit to help render out fat (and flavor).
- Nearly any type of bread can be used for the toast croutons. But I do not suggest breads with any type of sweetness, such as cinnamon raisin bread.
- With the high salt content of the ham + the salt in the croutons, this soup did not need any additional salt. But, of course, you can always salt to taste.
- If you prefer a thinner soup, increase the broth.
- If you prefer a more intense smoke flavor, increase the amount of smoked paprika to your personal taste.
- Don’t forget to drizzle the finished dish with some high quality extra-virgin olive oil for an additional hit of flavor and richness.
- The soup gets better as it sits, so it is a great option to make ahead of time. It does, however, tend to get thicker as it sits, so, you may want to add some water when reheating.
- The soup can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
- Consider making a large batch and portioning it into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
I made this over the weekend for my cousins and they loved it! Leftovers promptly went in the freezer, portioned, to enjoy down the road.