Ham and Lentil Soup Recipe: Try a bowl of this comforting ham and lentil soup that goes perfect during those fall months and to help use up leftover holiday ham!
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
I always get a little sad as summer turns to fall because living in Chicago I know what comes after that, winter.
Winter is brutal here in Chicago so in order to keep me warm through these long months I thought a nice pot of ham and lentil soup would do the trick!
I know, I know I’m being a bit of a crybaby but I don’t think I’ll ever get used to the long winters here, thank gosh at least for this ham and lentil soup recipe.
Now, with that being said I do love the fall here even if it’s short, and this ham and lentil soup was meant for long football watching Saturdays and feeding the family with plenty of leftovers!
This ham and lentil soup recipe isn’t just meant to keep you nice and toasty, it’s also a great recipe to use after you’re left with 8,374,038 pounds of holiday ham.
I mean for real, there is only so many ham sandwiches one can eat right?
What is a Lentil?
A lentil is a legume, or bean, that comes from the Mediterranean area and has been grown and eaten for thousands of years.
There are a several different varieties of lentils but the most commonly used ones are green, brown and red, and go great with ham.
Lentils look a lot like a split pea and come from a pod that grows on a plan much like peas, and then they are dried out.
Lentils have an earthy nutty flavor and go great in salads, pilafs, soups and especially with salmon and pork.
Most of the lentils in the United States are grown in the Pacific Northwest, which is probably why Bob’s Red mill Makes the absolute best with the most varieties!
They are connected right to the source and the quality shows. In addition to the flours, grains and seeds Bob’s Red Mill offers a ton of different beans and legumes so it’s a no brainer for me to use their lentils.
Lentils do need to be rinsed before using so that you can wash off any dirt or get rid of any unwanted particles should any even be in there.
Making Ham and Lentil Soup:
Is there anything better than a salty meat put in a soup with a bunch of vegetables, like in this ham and lentil soup?
I mean the ham in this ham and lentil soup season the soup liquid just about all by itself.
In addition to the ham in there, I thought it would be a cool touch to put some sweet Italian sausage in there as well to help spice some things up.
Ham and lentil soup really only needs those two basis, ham and lentils.
What I mean is that this ham and lentil soup is really malleable to make it work for you.
No matter what kind of soup I make I usually always start with onions, celery and carrots.
If for some reason you don’t like one of those ingredients in this ham and lentil soup, then it is totally cool to not use it.
This ham and lentil soup should be absolutely packed with vegetables from top to bottom.
This is really more like a stew then a soup because it is so dang hearty.
I don’t know about you but I love the chunks in this ham and lentil soup soup more then I like a few things swimming around in some broth.
With that being said you should put whatever types of vegetables you want into this ham and lentil soup recipe.
Some vegetables that would be great in this ham and lentil soup recipe are:
- yellow squash
- wax beans
- butternut squash
- sweet potatoes
Honestly you aren’t even limited to just those. You should absolutely get creative, see what’s in season and on sale and throw them in this pot of ham and lentil soup.
Soup Lover? Check out these amazing soup recipes!
- Chicken Dumpling Soup Recipe
- Chicken Detox Soup
- Mulligatawny Soup Recipe
- Classic French Onion Soup
- Cream of Chicken Soup – from A Mindful Mom
Slow Cooker Ham and Lentil Soup Recipe
- 2 pounds of diced cooked ham
- 3 peeled and sliced carrots
- 6 stalks of sliced celery
- 1 small diced large yellow onion
- 4 finely minced cloves of garlic
- 4 peeled and small diced russet potatoes
- 96 ounces of chicken stock
- 3 tablespoons of Italian seasoning blend
- 4 cups of cooked lentils
- Kosher salt and fresh cracked pepper to taste
- Worcestershire sauce to taste
- Tabasco sauce to taste
- Place all ingredients but the last 4 in a slow cooker lined with a slow cooker liner on low heat for 6 hours.
- Before serving adjust the seasonings with salt, pepper, Worcestershire and Tabasco.
- Serve with cooked lentils.