There’s nothing more comforting than a steaming bowl of Lentil Soup with Ham. This hearty recipe is an excellent way to turn leftover holiday ham into a nutritious, flavorful meal filled with vegetables, protein, and warming spices.
Why You’ll Love This Lentil Soup with Ham
This lentil soup is a reliable, crowd-pleasing dish. It uses inexpensive ingredients, stretches leftover ham, and comes together in a single pot for minimal fuss and maximum flavor. The combination of sautéed aromatics, red wine, tomatoes and herbs gives the broth depth, while lentils provide body and nutrition.
- Smart Use of Leftovers: Transform a ham bone or diced leftover ham into a satisfying soup that tastes like you spent hours on it.
- Complete One-Pot Meal: Protein, vegetables and starch all simmer together, so one bowl is a full dinner.
- Budget Friendly: Dried lentils are economical and filling, making this an affordable family meal.
- Freezes Well: Lentils maintain texture after freezing, so this soup is ideal for meal prep and storing portions for later.
Ingredients You’ll Need
See the recipe card below for exact measurements and the full method.
- Ham: Leftover diced ham or a ham steak from the deli work equally well.
- Onion, Carrots, Celery: Classic soup aromatics; shallots can substitute for onion if you prefer.
- Fresh Thyme: Fresh is preferred for a brighter herb flavor; dried thyme can be used in a pinch.
- Garlic: Freshly minced garlic gives the best flavor.
- Dry Red Wine: Optional but recommended for depth—use a drinkable bottle such as pinot noir or a red blend. If you avoid alcohol, deglaze with broth or water.
- Dried Lentils: Brown or green lentils are ideal and cook evenly without falling apart.
- Crushed Tomatoes: Provide acidity and body; canned whole tomatoes broken up will also work.
- Beef Broth: Beef broth offers a robust base; chicken or vegetable broth can be substituted.
- Cumin: Adds a warm, slightly smoky note—optional but recommended.
- Bay Leaves: For background flavor; omit if you don’t have them.
How To Make It
This soup builds flavor slowly: start by softening the vegetables, deglaze the pot with wine, then simmer the lentils and ham until tender. Taking a little extra time on the aromatics and wine reduction rewards you with a richer broth.
- Sauté the aromatics: Heat oil in a dutch oven or large pot and cook diced onion, carrots and celery with salt, pepper and fresh thyme until softened. Add garlic and cook briefly until fragrant.
- Deglaze the pot: Pour in dry red wine (or broth/water) and scrape up any browned bits. Let it reduce slightly to concentrate flavor.
- Add lentils and ham early: Stir in the rinsed lentils and diced ham so they can infuse the broth while cooking. Adding ham at the start adds depth to the stock.
- Pour in liquids and seasonings: Add crushed tomatoes, beef broth and water, then season with cumin and tuck in bay leaves.
- Simmer until tender: Bring to a boil, reduce heat and simmer 35–45 minutes until the lentils are soft. Taste and adjust salt, pepper and cumin before serving.
Do You Need the Red Wine?
Red wine adds acidity and depth when deglazing, but it’s optional. If you prefer not to cook with alcohol, deglaze with a splash of beef or vegetable broth or water. If you do use wine, choose a bottle you’d also enjoy drinking—avoid cooking-only wines labeled as such.
How to Serve
Serve the soup hot with a generous sprinkle of grated Parmesan, a crack of fresh black pepper and extra thyme. Toast a crusty baguette or ciabatta, spread with butter, and use it to soak up the broth for a satisfying bowl.
Variations
This soup adapts easily. Stir in chopped spinach or broccoli toward the end of cooking, or add small diced potatoes for extra heartiness. For a different protein, substitute shredded chicken, turkey, or browned sausage. You can also replace the wine with tomato sauce for a richer tomato profile.
Freezing and Storage
Lentil soup freezes very well. Cool completely, then portion into freezer-safe containers or bags and freeze for up to three months. Store leftovers in the refrigerator for up to four days and reheat gently on the stove.
Recipe Card
Lentil Soup with Ham Recipe
- Author: Dan
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
This lentil soup with ham is a comforting, make-ahead meal that works well for family dinners or busy weeknights. It’s rich in flavor and easy to adjust to what you have on hand.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon chopped fresh thyme, plus more for garnish
- 1 tablespoon chopped garlic
- 1/2 cup dry red wine (or extra broth)
- 16 ounces dry lentils, rinsed
- 2 cups cooked, diced ham
- 1 cup crushed tomatoes
- 5 cups beef broth (or chicken/vegetable broth)
- 2 cups water
- 1–1 1/2 teaspoons ground cumin (start with 1 teaspoon and adjust)
- 2 bay leaves
- Grated Parmesan and extra black pepper for serving
Instructions
- Add the olive oil to a large pot over medium heat. Sauté the onion, carrots and celery with salt, pepper and thyme for 5–7 minutes until softened. Stir in the garlic and cook one more minute.
- Pour in the wine or a splash of broth to deglaze the pot, scraping up browned bits. Let it reduce briefly, then add the rinsed lentils and diced ham and stir to combine.
- Stir in the crushed tomatoes, beef broth, water, cumin and bay leaves. Bring to a boil, then reduce heat to low, cover and simmer for 35–45 minutes, stirring occasionally, until the lentils are tender.
- Remove and discard the bay leaves, taste and adjust seasoning, then serve hot with grated Parmesan and fresh thyme.
Notes
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooled portions in freezer-safe containers or bags for up to 3 months.
- Category: Dinner
- Method: Stovetop
- Cuisine: American