This ham and lentil soup is a comforting, hearty dish that works any time of year but is especially welcome on cool days. It combines smoky gammon, red lentils, and a mix of vegetables for a nourishing bowl that’s high in protein and fibre. The recipe is ideal for a slow cooker, so it’s great for busy schedules, and it reheats well for lunches or meal prep. Serve with crusty bread for a satisfying family meal.
⭐️ Why this recipe works
- Rich, smoky flavour: The smoked gammon joint gives the soup a deep savoury taste that carries through every spoonful.
- Nutritious and filling: Red lentils add creaminess and plant-based protein while the vegetables contribute vitamins, fibre and texture.
- Hands-off cooking: Made in a slow cooker, this recipe is low effort—sauté the aromatics, combine the ingredients and let it cook.
- Flexible and economical: You can adapt the meat, lentil type or vegetables to what you have on hand without losing flavour.
🧾 Ingredients overview
- Olive oil: For sautéing the base vegetables and building flavour.
- Smoked gammon joint: The key protein that lends smokiness to the broth.
- Red lentils: Cook down to give body and creaminess to the soup.
- Yellow onion, garlic, leek and celery: Aromatics that form the flavour foundation.
- Carrots and bay leaves: Sweetness and gentle herbal notes.
- Cavolo nero or kale: Greens stirred in near the end for colour and nutrients.
- Vegetable or chicken stock: The cooking liquid—use low-sodium if preferred.
See the recipe card below for exact quantities and full ingredient list.
👩🏻🍳 Here’s how to make it
Slow Cooker Ham and Lentil Soup — Step by step
- Sauté the aromatics: Warm the olive oil in a non-stick skillet over medium heat. Add diced onion and minced garlic and cook until soft and translucent. Add sliced leek and celery, sautéing until softened.
- Assemble in the slow cooker: Transfer the sautéed vegetables to the slow cooker. Add red lentils, bay leaves and chopped carrots.
- Add the gammon and stock: Place the smoked gammon joint on top of the lentils and vegetables. Pour in the stock so the gammon is just covered.
- Cook low and slow: Cover and cook on High for 3–4 hours or Low for 5–6 hours, until the lentils are tender and the gammon is cooked through.
- Shred the ham: Remove the gammon from the cooker and let it rest briefly, then shred with two forks, leaving some larger pieces for texture.
- Thicken the soup: Use a stick blender to puree part of the soup in the cooker—this thickens the broth while keeping some chunks intact.
- Add the greens: Stir in cavolo nero or kale and allow it to wilt in the hot soup for 5–8 minutes.
- Finish and serve: Return the shredded ham to the pot, taste and adjust seasoning. Serve hot with buttered bread for a complete meal.
📖 Variations
- Protein swaps: Smoked turkey or smoked chicken work well if you prefer a lighter flavour.
- Lentil options: Green or brown lentils can replace red lentils but may need longer cooking time.
- Extra vegetables: Add diced potatoes, parsnips or bell peppers for more body and variety.
- Stock choices: Use beef or ham stock for a richer, deeper broth.
- Herbs and spices: Swap bay leaves for thyme or rosemary, or add smoked paprika or chilli flakes for warmth.
💡 Chef’s Guide: Expert Tips
A few practical tips to ensure great results every time.
- Deglaze the pan: After sautéing, splash a little white wine or vinegar into the skillet and scrape up any browned bits to add depth to the soup.
- Soak lentils: Soaking red lentils for an hour before cooking can slightly reduce cook time and improve digestibility, though it’s optional.
- Boost umami: A teaspoon of soy sauce or a Parmesan rind added to the pot enhances savoury notes.
- Control texture: Blend more of the soup for a creamier finish or leave it chunkier for a heartier mouthfeel.
🍯 Storing and reheating leftovers
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or stock if the soup has thickened.
❓ Recipe FAQs
Can I make this without a slow cooker?
Yes. On the stovetop, bring everything to a boil then reduce to a gentle simmer and cook for 2–3 hours until the lentils and meat are tender.
How can I thicken the soup without blending?
Simmer uncovered to reduce the liquid or stir in a small amount of instant mashed potato flakes to thicken quickly.
How to reduce sodium?
Use low-sodium stock and rinse the gammon before cooking. Soaking the ham in water overnight can also draw out some salt.
Is this suitable for meal prep?
Absolutely. Portion and refrigerate or freeze for ready-to-heat meals during the week.
Easy Rich and Hearty Slow Cooker Ham and Lentil Soup
A nourishing, smoky soup made with red lentils, smoked gammon and seasonal greens. Perfect for batch cooking and freezes well.
Prep Time: 10 minutes
Cook Time: 4 hours (high) / 5–6 hours (low)
Servings: 10
Author: Deborah Rainford
Ingredients
- 2 tablespoons olive oil
- 1 kg smoked gammon joint (about 2 lb)
- 175 g red lentils (about 1 cup)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, sliced
- 1 leek, washed and finely sliced
- 2 large carrots, peeled and chopped
- 2 bay leaves
- 100 g cavolo nero or kale (approx.)
- 1.8 litres vegetable or chicken stock (about 7 cups)
Instructions
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until soft. Add leek and celery and cook until softened.
- Slow Cooker: Transfer the vegetables to the slow cooker. Add red lentils, bay leaves and chopped carrots.
- Add Gammon and Stock: Place the smoked gammon joint on top and pour in the stock so the gammon is just covered.
- Cook: Cover and cook on High for 3–4 hours or Low for 5–6 hours, until the meat and lentils are tender.
- Prepare Ham: Remove the gammon, let rest, then shred, leaving some larger pieces.
- Blend Soup: Use a stick blender to puree part of the soup to thicken while keeping texture.
- Add Greens: Stir in cavolo nero or kale and let wilt for 5–8 minutes.
- Combine and Serve: Return the shredded ham to the soup, taste and adjust seasoning. Serve hot.
Notes
- Seasoning: The smoked gammon adds salt and flavour—season carefully at the end.
- Stock: Add more water or stock if the soup becomes too thick.
- Cavolo nero: Substitute kale if cavolo nero is unavailable; the quantity is approximate—adjust to taste.
Nutrition
Calories: 431 kcal | Carbohydrates: 14 g | Protein: 33 g | Fat: 26 g | Fiber: 6 g
Meet the Chef
Hi, I’m Debs. Trained at Cordon Bleu and experienced in restaurant kitchens, I focus on practical, budget-friendly recipes that deliver flavour and comfort. This ham and lentil soup is one of those reliable dishes you can turn to time and again.