This lentil soup with ham became my go-to for chilly Sundays and leftover ham nights. I first stumbled onto this combination after a holiday when I had a ham bone and a pantry full of brown lentils; the long simmer turned simple ingredients into something profoundly comforting. The texture balances soft, slightly creamy lentils with tender diced ham and gently softened vegetables. Each spoonful has savory depth from the ham and tomato paste, a warm earthiness from the lentils, and a subtle herbal lift from thyme.

I often make the shorter version when weeknights are busy—sauté the aromatics, add diced ham and lentils, and stir in broths for a steady 45-minute simmer. For special occasions or when I have an uncleaned ham bone, I treat the pot like a slow-stewed stock: the flavors deepen over hours and the meat from the bone shredded back into the soup turns it into a pot of pure comfort. Family and friends always comment on how much fuller the soup tastes when made with the bone, and it’s become a ritual for me to save the bone after a roast ham just for soup days.

Ingredients

• Onion: 1 large onion, diced. Choose a yellow or sweet onion for balanced sweetness—avoid overly pungent varieties. Dice to roughly 1/4–1/2 inch for even cooking.
• Carrots: 1 cup carrots, diced. Use firm carrots; baby carrots are fine but slice them evenly. Carrots add sweetness and body to the broth as they soften.
• Celery: 1/2 cup celery, diced. Celery gives aromatic depth; remove any stringy outer ribs if thick. Fine dicing helps them blend into the texture.
• Olive oil & butter: 1 tablespoon olive oil and 1 tablespoon butter. The oil raises the smoke point; butter adds flavor. Use unsalted butter for better salt control.
• Garlic: 1 tablespoon minced garlic. Fresh is best—about 3 cloves. Add near the end of sautéing to avoid bitterness from overcooking.
• Tomato paste: 1 tablespoon. Adds umami and a subtle tomato backbone; cook it briefly to reduce raw acidity and deepen flavor.
• Diced ham: 1/2 cup diced ham for the quick version. Use smoked or honey-baked ham depending on your preference; reserve any crusty bits for the bone method.
• Brown lentils: 1 cup dry brown lentils, rinsed and picked over. No soaking required; rinsing removes dust. Brown lentils hold shape and become tender without turning mushy.
• Broths: 5 cups chicken broth and 2 cups beef broth for the quick version. Use low-sodium if you want more control over seasoning.
• Thyme: 1/2 teaspoon dried thyme or 2 sprigs fresh. Thyme pairs beautifully with ham and lentils; remove fresh stems before serving.

Instructions

Prepare the base: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Look for the onion to turn glossy and the carrots to lose their raw bite—this builds the aromatic foundation. Add ham and tomato paste: Stir in 1/2 cup diced ham and 1 tablespoon tomato paste. Cook for about 10 minutes, stirring occasionally, until the ham browns slightly and the tomato paste darkens—this caramelization deepens flavor through the Maillard reaction. Add garlic: Add 1 tablespoon minced garlic and cook for 1 minute until fragrant. Garlic cooks quickly; watch for any browning, which indicates it is beginning to burn and will taste bitter. Add broths, lentils, and thyme: Pour in 5 cups chicken broth and 2 cups beef broth, add the rinsed 1 cup brown lentils and 1/2 teaspoon dried thyme (or 2 fresh sprigs). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Simmer until tender: Cover and simmer gently for about 45 minutes, stirring occasionally, until lentils are tender but not falling apart. If the soup becomes too thick, add warm water or additional broth by 1/2 cup increments. Finish and adjust: Taste for seasoning and add salt and black pepper as needed. Remove any thyme sprigs. Serve hot with crusty bread and a spoonful of chopped fresh parsley if desired. Ham bone method: If using an uncleaned ham bone, combine the onion, carrots, celery, 3 cups chicken broth, 1 cup beef broth, and 3 cups water into the pot—no need to sauté. Add the ham bone and bring to a rapid boil, then reduce to a simmer for at least 2–3 hours. Add lentils during the last 45 minutes of cooking. Remove the bone, shred remaining meat with forks, and return it to the pot before serving.

Storage Tips

Cool the soup to room temperature before refrigerating to avoid raising fridge temperature. Store in airtight containers up to 3–4 days. For freezing, portion into freezer-safe containers leaving 1 inch headspace; freeze up to 3 months. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if the lentils have thickened the pot. If frozen, thaw overnight in the refrigerator before reheating to maintain texture.

Ingredient Substitutions

Swap brown lentils for green lentils in a 1:1 ratio; red lentils cook faster and will break down, creating a puréed texture—reduce cooking time by 10–15 minutes. For a vegetarian version, omit ham and use smoked paprika and a splash of soy sauce or liquid smoke with vegetable broth to mimic smoky depth. Replace butter with extra olive oil to keep it dairy-free, and use low-sodium broths to control salt.

Serving Suggestions

Serve with crusty bread, garlic toast, or a simple green salad dressed with lemon and olive oil. Garnish with chopped parsley, a drizzle of extra-virgin olive oil, or a spoonful of grainy mustard for a bright counterpoint. For a heartier meal, offer a side of roasted root vegetables or pan-seared sausages.

Cultural Background

Lentils have been a staple across Mediterranean and Middle Eastern cuisines for millennia, prized for their affordability and nutrition. Combining lentils with cured or smoked pork is common in many European peasant traditions—using a ham bone to flavor legumes is a classic technique that maximizes flavor from minimal ingredients, reflecting resourceful, rustic cooking traditions.

Seasonal Adaptations

In winter, use the ham bone version for a slow-simmered pot that warms the house. In spring and summer, lighten the soup with lemon zest and fresh herbs, or add chopped kale at the end for a bright, seasonal lift. For autumn, stir in roasted squash or sweet potato cubes for added sweetness and seasonal color.

Meal Prep Tips

Make a double batch and freeze individual portions for lunches. Store a small container of fresh parsley or lemon wedges separately to add brightness when reheating. If using the bone method, remove and shred the meat before dividing into meal prep containers so each portion has an even distribution of protein.

Making this soup has been a simple pleasure—whether you’re saving a ham bone or using a few leftover slices, it turns basic ingredients into something warm and memorable. Try both methods and see which becomes your family favorite.