This lentil soup with ham has been a kitchen staple in my family for years. I first learned the basic approach from my grandmother, who always insisted that a ham bone was the secret to the richest, most soulful broth. On busy weeknights I often use diced ham instead, and the result is still deeply satisfying: earthy lentils, tender vegetables, and savory pork notes that pull everything together. The texture is a balance of soft lentils and slightly firm carrot and celery pieces, while the tomato paste and garlic add rounded umami and warmth.

I discovered a simple, flexible method years ago when I wanted something that would stretch to feed a crowd and still taste special. Whether you have a leftover ham bone from a holiday roast or just a small amount of diced ham, this approach is forgiving and rewarding. The soup is a memory maker for cold evenings and a practical meal for busy weeks, because it reheats beautifully and the flavors deepen over time.

Ingredients

• Onion: 1 large onion, diced. Choose a yellow or sweet variety for depth and sweetness as it softens. A yellow onion browns nicely and adds savory backbone; red onion works but is brighter.
• Carrots: 1 cup carrots, diced (about 2 medium carrots). Look for firm, bright carrots; they add natural sweetness and body to the broth.
• Celery: 1/2 cup celery, diced (about 1 large stalk). Celery gives aromatic freshness and supports the classic flavor base.
• Olive oil and butter: 1 tablespoon olive oil and 1 tablespoon butter. The oil raises the smoke point while butter adds flavor; use oil alone for dairy-free.
• Garlic: 1 tablespoon minced garlic (about 3 cloves). Fresh garlic gives vibrant aroma; add later so it doesn’t burn.
• Tomato paste: 1 tablespoon. A small concentration of tomato enhances umami and balances the lentils’ earthiness.
• Ham: 1/2 cup diced ham or a ham bone. If you have a ham bone, it transforms the broth—use the bone for long simmer and shred the remaining meat back into the soup.
• Lentils: 1 cup dry brown lentils, rinsed and picked over. Brown lentils hold their shape well and cook evenly; red lentils would turn mushy.
• Broth: 5 cups chicken broth and 2 cups beef broth for the diced-ham method. If using a ham bone, use 3 cups chicken broth, 1 cup beef broth, and 3 cups water to balance the intense pork flavor.
• Thyme: 1/2 teaspoon dried thyme or 2 sprigs fresh. Thyme adds subtle herbal warmth that pairs beautifully with pork and legumes.

Instructions

Step 1: Prepare and soften the aromatics Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy soup pot over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 5 minutes. You want the vegetables to release sweetness but not brown deeply. Step 2: Add ham and tomato paste Add 1/2 cup diced ham and 1 tablespoon tomato paste to the pot. Stir and cook for about 10 minutes so the tomato paste caramelizes slightly and the ham renders some fat and flavor into the vegetables. This step builds a rich flavor base. Step 3: Add garlic briefly Add 1 tablespoon minced garlic and cook for 30–60 seconds until fragrant. Garlic cooks quickly; avoid turning the heat up as it can burn and become bitter. Step 4: Add liquids, lentils, and thyme; simmer Pour in 5 cups chicken broth and 2 cups beef broth, add 1 cup rinsed brown lentils and 1/2 teaspoon dried thyme (or 2 sprigs fresh). Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer for about 45 minutes, or until lentils are tender but still hold shape. Check seasoning and add salt and pepper to taste. Step 5: Ham bone method (optional) If using an uncleaned ham bone, add vegetables, ham bone, and liquids (3 cups chicken broth, 1 cup beef broth, and 3 cups water) into the pot without pre-softening the vegetables. Bring to a vigorous boil, then reduce to a low simmer and cook for 2–3 hours or longer. Add lentils during the last 45 minutes so they remain tender but not overcooked. When finished, remove the bone, shred any meat with two forks, return the meat to the pot, and serve. Step 6: Finish and serve Taste and adjust salt, pepper, and acidity if desired (a splash of vinegar brightens the soup). Ladle into bowls and garnish with chopped parsley or a drizzle of extra virgin olive oil. Serve hot with crusty bread or a simple green salad.

Storage Tips

Allow the soup to cool to near room temperature before refrigerating. Store in airtight containers for up to 4 days. For longer storage, freeze in portion-sized containers or heavy-duty freezer bags for up to 3 months; remove excess air before sealing. When reheating from frozen, thaw overnight in the refrigerator and reheat gently over low heat to avoid splitting. If the soup thickens after refrigeration, thin with a splash of broth or water while reheating. Signs of spoilage include off-odors, visible mold, or a slimy texture.

Ingredient Substitutions

Swap diced ham for smoked turkey or cooked bacon for a different smoked note. For dairy-free preparations, omit butter and increase olive oil to 2 tablespoons. If you need a vegetarian version, replace ham and broths with high-quality vegetable broth and add a splash of soy sauce or miso for umami; consider adding smoked paprika to mimic the smoky dimension. Red lentils cook faster and break down into a creamy texture, so reduce cooking time and add them during the last 20 minutes. Adjust liquid ratios when substituting broths to maintain the desired consistency.

Serving Suggestions

Serve with thick slices of crusty bread or a warm whole-grain roll to soak up broth. A crisp green salad with a lemon vinaigrette complements the soup’s richness and adds freshness. For toppings, offer chopped parsley, a dollop of plain yogurt or crème fraîche, and freshly ground black pepper. For a heartier meal, serve alongside roasted root vegetables or a grain salad. Garnishes like toasted pumpkin seeds or thinly sliced scallions provide texture contrast and visual appeal.

Cultural Background

Lentils have been a cornerstone in cuisines around the world for millennia, celebrated for their nourishment and versatility. Adding cured or smoked pork to legume dishes is a common practice in many culinary traditions—from European farmhouse soups to Mediterranean stews—because pork enriches the broth and provides savory complexity. This particular approach—combining lentils with a ham bone—is part of a tradition of turning leftovers into soulful comfort foods, honoring frugality and flavor.

Seasonal Adaptations

In colder months, increase spices like a bay leaf or a pinch of smoked paprika and simmer longer with the ham bone for deeper flavor. In spring and summer, lighten the soup by reducing the ham and adding a higher ratio of fresh herbs—mint or parsley—and a squeeze of lemon before serving. For holiday meals, use a leftover glazed ham bone for maximum aroma; for lighter seasonal fare, swap half the lentils for diced potatoes or barley for a different mouthfeel.

Meal Prep Tips

Make a double batch and portion into single-serving containers for grab-and-go lunches or quick dinners. Cook fully, cool, and refrigerate for up to 4 days or freeze. When assembling for the week, keep garnishes separate to preserve texture. Reheat gently on the stovetop, adding a splash of water or broth if needed. The soup’s flavors develop over time, so it often tastes best on day two.

This lentil soup with ham is simple, forgiving, and full of heart. Whether you follow the fast method with diced ham or the slow method with a ham bone, you’ll end up with a nourishing, crowd-pleasing pot of comfort that becomes even better with time. I hope it finds a place in your weeknight rotation and in your memories the way it has in mine.