Ham and Lentil Soup
Ham and lentil soup is just the thing when the weather turns colder and there is a real chill in the mornings. The trees are losing their leaves and winter does not feel very far away.
I make this soup whenever I cook a ham. I save the cooking stock, keep back a good handful of ham, and use both to make a big pan of soup.
Red lentils make it naturally thick, while cumin, coriander and turmeric add a gentle warmth.
Why not make a big pot to keep you going all week?
What is Ham and Lentil Soup?
Ham and lentil soup is a thick, filling soup made with red lentils, vegetables, ham stock and chunks of cooked ham. It is an easy way to use up leftover ham and makes a warming meal for colder days.
Why You’ll Love This Ham and Lentil Soup
- It is thick, warming and properly filling.
- It makes good use of leftover ham and the stock from cooking it.
- The red lentils cook down into a lovely soft, hearty soup.
- It all comes together in one pan.
- It is especially useful after Christmas, when there always seems to be a little ham left to use up.
Equipment
You will need:
- a large saucepan
- a chopping board
- a sharp knife
- a wooden spoon
- a measuring jug
A Northern Tradition of Ham and Pulses
Ham and pulses have a long history together in northern cooking. In the North East, dishes such as Northumberland ham broth and pease pudding make good use of ham, ham stock and dried peas or lentils.
This soup is not a traditional North East recipe in the same way as ham broth, but it follows that same practical habit of making the most of a ham joint and turning the stock into another hearty meal.
How to Make Ham and Lentil Soup
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Scroll down for the full recipe card with exact quantities and step-by-step instructions.
Start by peeling the onion and carrot, then chop them and the celery into fairly small pieces.
Warm a little oil in a large saucepan. Add the onion, carrot and celery and cook gently for a few minutes until they start to soften.
Add the chunks of cooked ham and the red lentils, then pour in the ham stock.
Stir in the turmeric, cumin and coriander, then bring everything gently to the boil. Turn the heat down and simmer for around 25–30 minutes, stirring from time to time so the lentils do not catch on the bottom of the pan.
Keep an eye on the consistency as it cooks. Lentils drink up liquid like tiny kitchen sponges, so top up with a little water whenever the soup starts becoming too thick. You want it hearty and thick, but still definitely soup.
Taste before adding salt, as ham and ham stock can already be quite salty. Add black pepper to taste and serve hot.
Tips and Variations
Use the ham stock
When I make this soup, I usually cook a ham first and use some of it for my marmalade glazed ham. I save the cooking stock and use it as the base of the soup, topping it up with water as needed.
It is a simple way to make one ham joint stretch across several meals, and it gives the soup much more flavour.
How I Make Ham Stock
I make the stock at the same time as I cook the ham, so there is no separate stock-making job.
Put the ham joint in a large pan and cover it with water. Cook the ham until it is done, topping up the water if needed so the ham stays covered.
Once the ham is cooked, lift it out and keep the cooking liquid. This becomes the ham stock for the soup.
I usually cook a large ham joint this way, then use the ham for several meals and save some of the stock for lentil soup.
No ham stock?
Use chicken or vegetable stock instead. The soup will still be hearty and full of flavour.
Make it without ham
Leave out the ham and use vegetable stock for a simple vegetarian lentil soup.
Keep an eye on the texture
Red lentils keep absorbing liquid as they cook, so add a little extra water if the soup starts becoming too thick. It should be thick and comforting, but still definitely soup.
What to Serve With Ham and Lentil Soup
This is a hearty soup, so it does not need much alongside it. I usually serve it with good bread, a crusty roll or a warm stottie for dipping.
If you want something a little more substantial, add a simple sandwich or cheese toastie.
Make Ahead, Storage and Freezing
This soup is ideal for making ahead. Once cooled, keep it in a covered container in the fridge and reheat it thoroughly when you are ready to eat.
The soup will thicken as it stands because the lentils keep absorbing liquid. Add a splash of water when reheating if it needs loosening.
You can also freeze the soup in suitable containers. Defrost it thoroughly before reheating until piping hot.
Storing the Ham Stock
You do not have to make the soup on the same day as the ham.
Once the cooking stock has cooled, keep it covered in the fridge if you plan to make the soup the next day.
Ham stock also freezes well. I like to freeze any extra stock in useful portions, ready for another soup or broth. It means the work of cooking the ham can quietly pay for another meal later.
Frequently Asked Questions
No. I usually make this soup when I have cooked a ham and saved the stock, but you can use a good-quality chicken or vegetable stock instead.
Add a little water and stir well. Red lentils keep absorbing liquid as they cook and while the soup stands, so you may need to loosen it slightly before serving or reheating.
The main things to watch are letting the soup become too thick, not stirring often enough so the lentils catch on the bottom of the pan, and adding salt before tasting. Ham and ham stock can already be quite salty.
Yes. It reheats well and will usually thicken as it stands, so add a splash of water if needed when warming it through.
Yes. Let the soup cool before freezing it in suitable containers. Defrost thoroughly before reheating until piping hot.
Yes. Leave out the ham and use vegetable stock for a simple vegetarian version.
Ham and Lentil Soup Recipe
Ham and Lentil soup
Equipment
- 1 Large pan
- 1 Chopping board
- 1 Sharp knife
- 1 Wooden spoon
- 1 Measuring Jug
Ingredients
- 1 onion
- 1 carrot
- 2 sticks celery
- 500 g red lentils
- 200 g cooked ham cut into chunks
- 1.4 litres ham stock and water plus extra water if needed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- a little oil for softening vegetables
- pinch black pepper to taste
- pinch salt if needed
Instructions
- Peel and chop the onion and carrot. Chop the celery into fairly small pieces.
- Warm a little oil in a large saucepan. Add the onion, carrot and celery and cook gently for a few minutes until they begin to soften.
- Add the cooked ham and red lentils.
- Pour in the ham stock.
- Stir in the turmeric, cumin and coriander.
- Bring gently to the boil, then reduce the heat and simmer for about 25–30 minutes, stirring from time to time so the lentils do not catch on the bottom of the pan.
- Add extra water whenever the soup becomes too thick. You want it thick and hearty, but still definitely soup.
- Taste before adding salt because the ham and ham stock may already be salty. Add black pepper to taste and serve hot.
Notes
- I usually make a large batch because red lentils often come in 500 g bags. This makes about eight bowls, but you can halve the recipe for a smaller pot.
- I do not rinse the lentils first. I simply tip them into the pan.
- If you do not have homemade ham stock, use a good-quality chicken or vegetable stock instead.
- For a vegetarian version, leave out the ham and use vegetable stock.
- The soup thickens as it stands, so add a splash of water when reheating if needed.
Other Soup Recipes You Might Like
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Slow Cooked Ham & Split Pea Soup
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Pin For Later
Lentils make a great base for many soups. I’m going to cook pumpkin soup with red lentils today, as I’m now carving a pumpkin and want to use the inside.
That sounds lovely