Red Lentil and Ham Soup
Jan 04, 2026 12:53 PM
This easy red lentil and ham soup is hearty yet wholesome, made with lentils, vegetables, warming spices, and diced ham. It comes together in under 45 minutes, makes a large pot, and reheats beautifully, perfect for cozy meals and leftovers.
After testing and tweaking Pepper Jelly Glazed Ham back in early December, I found myself with lots of leftover ham (no complaints!). Around the same time, we had weekend guests coming, so I made a big pot of this red lentil and ham soup ahead of time and tucked a batch of Crusty No-Knead Dinner Rolls into the freezer.
When our guests arrived at lunchtime, all I had to do was gently reheat the soup, warm the rolls, and toss together a simple salad. It was one of those easy, comforting meals that feels both nourishing and welcoming... exactly what I love about a hearty lentil soup with ham that reheats beautifully and feeds a crowd with very little effort.
This red lentil soup recipe is packed with vegetables, warming spices, and tender lentils, making it a wholesome, make-ahead favorite-especially if you're looking for a delicious way to use up leftover ham.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter, I use salted butter
- 1 large sweet onion, diced small
- 2 medium stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 5 medium cloves garlic, finely minced
- 9-10 cups low-sodium chicken broth
- 4 medium carrots, or 8 ounces baby carrots, diced small
- 1¼ cups red lentils
- ¼ cup rice, jasmine, basmati, or long-grain
- 2 medium bay leaves
- 1½ teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon mild curry powder
- ½ teaspoon chili powder
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 12-16 ounces cooked ham, trimmed and diced
Optional Garnishes
- Chopped fresh mint and/or dill
- Crispy onions
- Plain yogurt
- Lemon slices
- Crushed red pepper flakes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Write a comment
No comments