This lentil and ham soup has been a part of our table for as long as I can remember — a humble, dependable dish born from pantry staples and the magic of slow simmering. I discovered this version when I was clearing out the refrigerator after a holiday ham and wanted something that would stretch those savory leftovers into several nourishing meals. The combination of earthy lentils, sweet carrots, and smoky ham creates a balance of texture and flavor that never fails to satisfy. It’s the sort of recipe that warms the kitchen and the people in it, the kind you make when you want comfort without a fuss.

What makes this soup special is how forgiving it is: the lentils break down just enough to thicken the broth while still holding their shape, the ham provides pockets of rich, salty bites, and a splash of red wine vinegar at the end brightens the whole pot. I often serve it with crusty bread from a local bakery and a simple green salad. On brisk evenings, it’s been known to draw everyone into the kitchen before the bowls are even set on the table. Prepare to make a large pot — leftovers reheat beautifully and taste even better the next day.

Ingredients

• Chicken broth (low-sodium): Using low-sodium chicken broth lets you control the salt level and avoid an overly salty finish. If you prefer richer flavor, use a good-quality boxed broth from brands like Pacific Foods or homemade stock.
• Water: Adds volume without extra sodium. If you have ham bone or ham hock, replace some water with the stock made from the bone for deeper flavor.
• Carrots: Two medium carrots add natural sweetness and texture. Peel them if they aren’t organic; chop into even pieces so they cook uniformly.
• Celery: Two stalks provide aromatic backbone and a subtle herbal note. Trim the ends and dice to match carrot size for balanced bites.
• Onion: One large yellow onion brings sweetness and body when softened. White or sweet onions work fine, but avoid raw onion varieties here.
• Dried lentils: One cup of brown or green lentils holds shape during simmering and offers earthy flavor. Rinse and sort before using to remove debris.
• Garlic: Two cloves, minced. Fresh garlic is fragrant and brightens the broth; add it early with the aromatics to mellow the sharp edge.
• Red wine vinegar: Two tablespoons to finish — this acid brightens and balances the savory depth from the ham and broth.
• Cubed cooked ham: One and a half cups of diced ham provide smoky, salty bites. Use leftover holiday ham or a good-quality deli ham cut into cubes.
• Dry mustard: One teaspoon adds subtle background heat and depth; use classic Colman’s style for punchier flavor.
• Salt and pepper: Season slowly and taste as you go; start with one teaspoon salt and 1/2 teaspoon black pepper and adjust at the end.

Instructions

Gather ingredients and prep: Measure the broth and water, peel and chop the carrots, dice the celery and onion, rinse the lentils, and cube the cooked ham. Having everything ready speeds cooking and prevents overcooking delicate items. Sweat the aromatics: In a large stockpot over medium heat, add a splash of neutral oil if desired and soften the onion, carrots, and celery for 4–5 minutes until the onion is translucent. Sweating releases their natural sugars and builds the base flavor. Add liquids and lentils: Pour in the low-sodium chicken broth and water, stir in the rinsed lentils and minced garlic, and bring the pot to a brisk boil. Reduce heat to a low simmer. The initial boil helps the lentils start absorbing liquid evenly. Simmer until tender: Simmer for about 10 minutes until the carrots are just tender. Then add the cubed ham, dry mustard, salt, and pepper. Continue to simmer for another 20–30 minutes until the lentils are tender but not mushy. Stir occasionally and skim any foam that forms. Finish and adjust: Once the lentils are tender, remove from heat and stir in the red wine vinegar. Taste and adjust salt and pepper. Let the soup rest for 5–10 minutes to allow flavors to meld before serving.

Storage Tips

Cool the soup at room temperature for no more than two hours before refrigerating. Store in shallow, airtight containers to help it chill quickly and evenly; it will keep in the refrigerator for 3–4 days. For longer storage, portion into freezer-safe containers or resealable bags, leaving about an inch of headroom for expansion. Reheat gently on the stove over medium-low heat to preserve texture; add a splash of water or broth if it has thickened. Avoid prolonged high heat, which can make lentils mushy and dry out the ham.

Ingredient Substitutions

If you don’t have chicken broth, use vegetable broth or beef broth for a different flavor profile. Swap the ham for smoked turkey or use a ham bone to simmer for extra depth — remove the bone, shred any meat, and return it to the pot. If you prefer a spicier finish, add a pinch of red pepper flakes or a teaspoon of smoked paprika. For a vegetarian version, omit the ham, use vegetable broth, and consider adding roasted mushrooms for umami.

Serving Suggestions

Serve with a slice of buttered crusty bread or cornbread for soaking up the broth. A simple green salad dressed with lemon and olive oil cuts through the richness, and a dusting of chopped parsley or a drizzle of good olive oil adds freshness. For a heartier meal, offer a side of roasted Brussels sprouts or steamed greens. Top bowls with a spoonful of plain yogurt or sour cream if you like creaminess.

Cultural Background

Lentil soups are a staple in many cultures — from Middle Eastern mujaddara to Italian lenticchie — prized for their economy and nutrition. Combining lentils with smoked or cured meats is a classic technique across European and American cuisines, where the preserved meat flavors the legumes and transforms pantry staples into celebratory meals. This version reflects that tradition: simple, frugal, and delicious.

Seasonal Adaptations

In winter, emphasize root vegetables like parsnips and turnips with the carrots for added sweetness. In spring or summer, lighten the pot with chopped spinach or kale near the end of cooking and finish with fresh lemon zest. For holiday gatherings, serve this as a starter with small bowls so guests can enjoy other dishes, or stretch a centerpiece ham into a memorable multi-course spread.

Meal Prep Tips

Make a double batch and freeze single-serving portions for quick lunches. Store in clear, labeled containers and stack in the freezer for efficient use of space. When reheating, thaw overnight in the fridge and gently warm in a saucepan, stirring occasionally. To speed up reheating, microwave in short bursts, stirring to ensure even heating. Add fresh herbs at service time to revive flavors.

Ultimately, this soup is about simple pleasures: a warm bowl, familiar flavors, and the ease of a one-pot approach. It’s adaptable for weeknight dinners, generous for guests, and comforting on a rainy day — a recipe worth keeping close and making your own.