Ham and Lentil Soup

This Ham and Lentil Soup features onions, celery, carrots, tomatoes, dried lentils, and smoked ham in a savory and smoky broth. This quick and easy soup is a family favorite.

This soup is full of wholesome goodness from healthy garden vegetables and plenty of natural fiber from lentils.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Carrots: Peel them to make them look more appealing.
• Smoked paprika: Not to be confused with sweet paprika. The red peppers are smoked over an oak fire before grinding. It adds a lot of flavor dimension.
• Dried marjoram: It is a milder, sweeter, less intense relative of oregano. You can substitute oregano if needed.
• Chicken broth: Preferably low sodium.
• Dried lentils: For this hearty chunky soup, use green or brown lentils.
• Fire-roasted diced tomatoes: If you can’t find them, you can substitute regular diced tomatoes.
• Ham: Use any fully cooked smoked ham. This recipe is great for leftover holiday ham, ham steak, or ham shank.
• Fresh herbs: Garnish with chopped fresh parsley or thyme.

How To Make Ham and Lentil Soup

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the onions, celery, and carrots in a bit of olive oil over medium heat until the onions and celery are soft.
2. Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, and marjoram. Cook for 1 minute while stirring.
3. Add the bay leaves, chicken broth, water, lentils, and diced tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
4. Add the ham steak and simmer for 15-30 minutes or until the lentils are tender.
5. Remove the ham steak. Dice the ham while removing the bone and fat. Add the diced ham back to the pot.
6. Remove the bay leaves and garnish with fresh herbs.

Recipe:

Cuisine: American

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Ingredients

• 1½ tablespoons olive oil
• 1 medium yellow onion chopped
• 2 ribs celery, chopped
• 3 large carrots, peeled and chopped
• 4 cloves garlic minced
• ½ tablespoon chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried marjoram
• 2 bay leaves
• 4 cups low-sodium chicken broth
• 2 cups water
• 1⅓ cups dried green or brown lentils
• 1 (15-ounce) can fire-roasted diced tomatoes
• 2½ cups diced smoked cooked ham or ham steak with bone
• chopped fresh parsley

Instructions

• Heat the olive oil in a Dutch oven over medium heat. Cook the onions, celery, and carrots until the onions and celery are soft.
• Reduce the heat to low and add the garlic, chili powder, ground cumin, smoked paprika, and marjoram. Cook for 1 minute while stirring.
• Add the bay leaves, chicken broth, water, dried lentils, and diced tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
• Add the ham steak and simmer for 15-30 minutes or until the lentils are tender. Remove the ham steak. Dice the ham while removing the bone and fat. Add the diced ham back to the pot.
• Remove the bay leaves and garnish with fresh herbs.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days. 
• Reheat on the stovetop over low heat or in the microwave at reduced power. 
• Freeze for up to 3 months. Thaw in the fridge overnight.