Ham and Lentil Soup
Inside: How to make a hearty French lentil soup with ham, find out the best legumes for the recipe and why, substitutes for a whole ham bone and methods to making this easy lentil soup on the stovetop, in the Instant Pot or Slow Cooker.
Ham and lentil soup is a simple, hearty, delicious way to use a leftover ham bone — though if you don’t have one, ham hocks or even diced ham work just as well. French lentils (de Puy) hold their shape beautifully in the hearty soup, and a quick sauté of mirepoix—veggies, dried herbs, and a hint of spice — builds the base. The secret boost? A spoonful of tomato paste for a richer flavor. Let it simmer for about an hour, and you’ve got a deeply savory bowl that tastes like you fussed all day.
Not all lentils cook the same way, and choosing the right variety makes a big difference in texture and flavor. Brown lentils are the classic pantry staple — earthy, mild, and versatile. I use them for my Easy Brown Lentils as a side dish or this lentil soup recipe, which also includes butternut squash and swirls of baby spinach.
Yellow and red lentils, on the other hand, break down quickly as they cook, turning soft and creamy. They’re excellent for smooth soups, curries, and dal, but they wouldn’t give you that tender-but-intact bite we want in this ham and lentil soup.
For this recipe, French lentils (de Puy) are the sweet spot — they keep their structure despite being tender, and soak up all that savory flavor from the broth and ham without getting muddy or mushy.
Why this recipe works
- French lentils hold their shape — and provide the best texture for this soup.
- Leftover ham bone = big flavor — simmering it releases collagen and rich, smoky flavors for a velvety mouthfeel and smoky flavour. No need to add chicken broth.
- Smart swap options — no bone? Use ham hocks or diced ham and still get great results.
- Tomato paste for depth — the secret ingredient that boosts umami and rounds out the broth.
- Classic mirepoix base — onions, carrots, and celery build layers of flavor from the start.
- Hands-off simmer — about an hour on the stove lets the flavors meld while you do something else.
Ingredients:
- Olive oil – For sauteing the mirepoix and build the first layer of flavor.
- Yellow onion – standard in a mirepoix, it’s the backbone of almost every good soup.
- Carrots – Bring natural sweetness and color; they balance the salty, savory ham.
- Celery – Earthy and aromatic; part of the classic mirepoix trio that creates depth.
- Garlic – Adds warmth and aroma; blooms quickly, so it’s added after the veggies soften.
- Thyme – Dried thyme gives herbal, woodsy notes that pair beautifully with ham.
- Crushed red pepper flakes – Just a pinch for subtle heat; it wakes up the broth without making it spicy.
- Tomato paste – The secret depth-maker; concentrated tomato adds umami and rounds out the savory flavors.
- De Puy lentils – French lentils that stay firm and hold their shape; they absorb flavor instead of dissolving or becoming mushy.
- Water – No need for broth, the ham bone will infuse the soup with flavor.
- Bay leaf – Adds gentle, background herbal notes; remove before serving (no one wants to eat it).
- Leftover Ham Bone – The star of the show; simmering releases smoky, salty richness and adds body to the broth. If you don’t have a leftover bone, use a smoked ham hock.
- Salt and Black Pepper – Season at the end since the ham brings saltiness; adjust until the flavors pop.
Step-by-step instructions:
- Heat a Dutch oven over medium-high heat. When the pot is hot, add the olive oil, onion, celery and carrots. Saute until the vegetables become tender and slightly translucent, then stir in the minced garlic.
2. Add the tomato paste, dried thyme and crushed red pepper flakes to the vegetables.
3. Cook and stir until the tomato paste and spices coat the vegetables and the mixture is fragrant.
4. Add the rinsed French lentils.
5. Add the water, bay leaf and ham bone and bring the pot of soup to a boil. Once it starts to bubble, reduce the heat to a simmer and place the lid slightly askew on the pot, to allow steam to escape.
6. Simmer for 45 minutes to an hour over medium-low to medium heat, stirring occasionally until the soup thickens and the beans are soft and tender. Once finished cooking, remove the ham bone and bay leaf.
7. Pick any bits of ham off the bone and add them back to the lentil soup.
8. Taste for seasonings and adjust with salt and pepper as necessary. Garnish with fresh chopped parsley.
Pro-Tips:
- If you don’t have a leftover ham bone in the fridge, ask your butcher. Oftentimes, they’ll have remnants that work fine for soups.
- This soup is excellent the day you make it, but it’s even better the next day, after the flavors have had a chance to marry in the refrigerator.
- I recommend an enameled Dutch oven for cooking soups; they hold heat at a constant, even level and easily go from stovetop to table to fridge and back again. I have two, and they’re the workhorses of my kitchen.
Other methods for cooking ham bone and lentil soup:
If you prefer to make your soups in a pressure cooker or slow cooker, here are the methods for each:
Ham and lentil soup in the Instant Pot:
- Prep the lentils: Sort 2 cups de Puy lentils to remove any debris. Rinse under cold running water until the water runs clear. Set aside.
- Sauté the aromatics: Select Sauté mode and heat 1 tablespoon olive oil. Add 1 cup chopped yellow onion, 2 stalks chopped celery, 2 chopped carrots, and 3–4 minced garlic cloves. Cook the veggies, stirring occasionally, until the vegetables soften and smell fragrant.
- Build flavor: Stir in 1 teaspoon dried thyme, ½ teaspoon crushed red pepper flakes, and 2 tablespoons tomato paste. Cook 1–2 minutes to coat the vegetables.
- Add lentils + liquid: Add rinsed lentils, 6 cups water, 1 bay leaf, and 1 leftover ham bone. (Avoid filling past the Max fill line.)
- Pressure cook: Lock the lid and set the valve to Sealing.
Cook on High Pressure for 15 minutes. - Natural release: Let pressure release naturally for 10 minutes, then carefully release any remaining steam.
- Season and serve: Remove bay leaf. Taste and adjust with salt and pepper as needed. Garnish with fresh parsley and serve.
Use a slow cooker for the ham bone lentil soup:
- Prep the lentils: Sort and rinse 2 cups of Puy lentils. Set aside.
- Sauté aromatics first (recommended for flavor): Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion, celery, carrots, and garlic; sauté until softened and aromatic. Stir in thyme, crushed red pepper flakes, and tomato paste; cook 1 minute.
- Transfer to the slow cooker.
- Shortcut option: Add raw aromatics directly to the slow cooker — the soup will still work, but sautéing boosts flavor.
- Add ingredients to the slow cooker: Add lentils, 6–7 cups water, 1 bay leaf, and the ham bone. Stir to combine.
- Cook: Low for 7–8 hours or High for 4-5 hours.
- Finish and serve: Remove bay leaf. Taste and season with salt and pepper. Stir in parsley and ladle into bowls.
Swaps and Variations:
- For an extra pop of color, add a few handfuls of fresh baby spinach just before serving; they’ll wilt quickly into the hot soup, boosting the nutrient content. No spinach?–Add chopped kale and let it simmer for 5 minutes before serving.
- Stir in a cup of diced potatoes — red or white varieties work. They’ll become very tender as you simmer the lentil soup with ham.
- Don’t have tomato paste? Add ¾ cup of petite diced tomatoes for more depth.
FAQs
There are several mistakes to avoid when making soup with lentil beans. First, soaking the lentils is unnecessary because they cook in under an hour from dried beans to tender, creamy legumes. Using the wrong type of lentil, red and yellow varieties will turn to mush when cooked for an hour, whereas De Puy French lentils hold their shape.
To serve as a side dish, lentils will cook in 25-30 minutes; in this ham bone lentil soup cooking them longer will give the soup a creamier mouth feel and allow more goodness to be infused by the bone.
Yes. They are cultivated in 87 municipalities within the Haute-Loire department, located in the Auvergne-Rhône-Alpes region of France. They are desginated AOP (Appellation d’Origine Protégé), which means they must be grown in this region to be called le Puy.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3-5 days.
Reheating:
- Reheat over medium heat in a saucepan or microwave in 30-45 second bursts in the microwave, stirring after each.
Freezing:
- This French lentil soup freezes well for up to 3 months.
- Store in an airtight, freezer-safe container.
- Defrost before reheating.
This is one of my husband’s absolute favorite recipes because the flavors are deep and rich, the texture is creamy and velvety, and it is an overall winner. Any time you have a leftover bone, use it as your excuse to make this soup. You won’t regret it.
More leftover ham bone soup recipes:
Ham and Lentil Soup
SPECIAL EQUIPMENT:
- 1 Dutch Oven 6-8 quarts with a tight fitting lid
INGREDIENTS:
- 1 tablespoon olive oil
- 1 cup yellow onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 3-4 cloves garlic minced, about 1 tablespoon
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes or to taste
- 2 tablespoons tomato paste
- 2 cups de Puy lentils French green lentils
- 6-7 cups fresh water
- 1 bay leaf
- 1 leftover ham bone (can use ham hocks or a ham steak with the bone, diced)
- salt and pepper to taste
- 1 tablespoon parsley chopped
DIRECTIONS:
- Sort through 2 cups de Puy lentils to ensure there are no stones or detritus hiding. Transfer to a strainer and rinse under cold running water until the water runs clear. Set aside.
- Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. When the oil is hot add 1 cup yellow onion, 2 stalks celery, 2 medium carrots, 3-4 cloves garlic and sauté, stirring occasionally until the vegetables are tender and fragrant.
- Add 1 teaspoon dried thyme, ½ teaspoon crushed red pepper flakes, and 2 tablespoons tomato paste. Stir together until the mirepoix is coated with the tomato paste and is fragrant.
- Add the lentils to the pot and pour 6-7 cups fresh water over the legumes. Add 1 bay leaf and 1 leftover ham bone. Bring to a boil, reduce the heat to a simmer and rest the lid on the Dutch oven so it's slightly askew and steam can escape.
- Simmer the soup for 45 minutes to an hour, stirring occasionally.
- Taste for seasoning and adjust with salt and pepper to tasteassalt and pepper to tasteneeded; garnish with 1 tablespoon parsley. Serve.
RECIPE VIDEO:
NOTES:
- Store leftovers in an airtight container in the fridge for up to 3-5 days.
- Reheat over medium heat in a saucepan or microwave in 30-45 second bursts in the microwave, stirring after each.
- This French lentil soup freezes well for up to 3 months.
- Store in an airtight, freezer-safe container.
- Defrost before reheating.
NUTRITION:
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Great soup! The French duPuy lentils are a wonderful change to the traditional brown lentils . My husband (who is not a lentil fan) devoured it. Thanks for a great take on lentil soup!