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After testing and tweaking our 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 (our French Bistro 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. If you love soups like our Fresh Pea and Ham Soup, this one will quickly earn a place in your cozy-weather rotation.
A secret ingredient
You might not expect it, but a scoop of rice is one of the quiet stars of this soup. Although rice is a very common pantry ingredient, it's not added here for the distinct grains. Instead, it's added at the beginning of the cooking process, where it gently softens and blends into the soup as it simmers.
The result is a subtly richer flavor and a beautifully full-bodied texture, especially after the soup is partially puréed at the end. The rice helps give this red lentil and ham soup a naturally creamy feel without any cream at all, making the finished soup hearty, satisfying, and wonderfully cohesive.
It's a simple little addition that makes a big difference... and one of the reasons this soup reheats so well.
Other ingredients you'll need
Along with lentils, rice, and ham, this red lentil and ham soup is built on a generous base of vegetables and warm spices that add both flavor and nourishment. A mix of onion, celery, carrots, and yellow bell pepper creates a classic, veggie-forward foundation, while garlic, cumin, coriander, mild curry powder, and chili powder bring gentle warmth and depth without overpowering the soup.
Red lentils cook quickly and add plant-based protein and fiber, making this red lentil soup recipe both hearty and wholesome. Low-sodium chicken broth keeps things light but flavorful, and diced ham adds lean protein and savory richness. A wonderful, satisfying way to turn leftover ham into a comforting meal!
The result is a balanced, hearty vegetable soup that feels cozy and filling, yet still fresh and nourishing, exactly what you want in a lentil soup with ham that's perfect for make-ahead meals and easy reheating.
How this Red Lentil and Ham Soup comes together
This soup is wonderfully easy to make. Everything comes together in one pot, and there's nothing fussy about the process. You'll sauté the vegetables, add the broth, lentils, spices, and rice, then let the soup simmer until everything is tender. A quick partial purée at the end gives it that wonderful, full-bodied texture, and the diced ham is stirred in just long enough to heat through. That's it... simple steps, big flavor!
The only part that takes a little time is chopping the vegetables, but even that can be fast. I use my Vidalia Chop Wizard, and I can prep all of the veggies for this soup in under five minutes! It's one of my favorite kitchen tools, especially for veggie-packed soups like this one.
My daughter-in-law, Lindsay, made a short video to demonstrate exactly how easy and efficient the Vidalia chopper is to use. Check it out:
Serving suggestions
This red lentil and ham soup is hearty enough to stand on its own, but I love serving it with something fresh and something crusty on the side. A simple green salad, like our French Bistro Salad, adds brightness and balance, while warm Crusty No-Knead Dinner Rolls are perfect for dipping and soaking up every last spoonful.
For finishing touches, set out a few garnishes and let everyone customize their bowl. A squeeze of lemon brightens the flavors, a drizzle of plain yogurt adds creaminess, and crispy onions (these guys) bring an irresistible bit of crunch. Sometimes we'll also add a tiny sprinkle of crushed red pepper. All of these garnishes are easy ways to a even a little more pizzazz to this already delicious soup!
A make-ahead favorite!
This red lentil and ham soup is the kind of recipe you'll be glad to have in your back pocket. It's hearty, healthy, and easy to make, with a big payoff in flavor for very little effort. Whether you're using up leftover ham, feeding weekend guests, or stocking the fridge with a nourishing meal that reheats beautifully, this soup delivers comfort in every bowl.
- This recipe calls for red lentils, though "red" is a bit of a misnomer, since they're actually bright orange when dry. The fun part comes as they cook, when these little legumes soften and transform into a beautiful, golden hue that gives the soup its warm, inviting color.
- As mentioned above, this lentil soup with ham is perfect for making ahead. The flavors deepen as it sits, and the texture becomes even more velvety after chilling and reheating.
- It also freezes well. Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.
- This soup is also delicious without the ham. You'll still have a hearty, veggie-packed red lentil soup with wonderful depth from the spices veggies and rice.
- What kind of ham is best for this recipe? Any cooked ham will work, but thicker slices or chunks give the best texture. This is a great way to use leftover ham from holiday meals or Sunday dinners.
- Right before adding the ham, this soup is partially purreed. I use an immersion blender for this to makes things easy - you can do the blending right in the pot! I love this blender and use it often as it also converts quickly to a mini food processor.
- You can also carefully transfer approximately half of the soup to a regular blender, then return it to the pot. The goal is a partially puréed soup with lots of texture.
- We love a squeeze of fresh lemon juice before serving to brighten the flavor!
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Red Lentil Soup with 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
- 1ÂĽ cups red lentils
- ÂĽ 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 (I use Morton's Kosher Salt)
- 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
Instructions
- Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter. When the butter has melted and begins to bubble slightly, add the onion, celery, and bell pepper. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant. Add the garlic and cook for 30 seconds, stirring frequently.
- Add 9 cups of the chicken broth, carrots, red lentils, rice, bay leaves, cumin, coriander, curry powder, chili powder, kosher salt, and black pepper. Stir well.
- Bring the soup to a boil, then reduce to a steady simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are very tender.
- Remove bay leaves. Using an immersion blender, pulse the soup on and off to partially purée, leaving plenty of texture. Do not blend until smooth.
- Return the pot to medium-low heat and stir in the diced ham. Cook for 2-3 minutes, just until heated through. Add additional broth as needed to reach your desired consistency.
- Taste and add more salt, if needed. Serve hot with desired garnishes.
Notes
This soup is also delicious without the ham for a hearty vegetarian option.
The soup thickens as it cools; add more broth when reheating if needed.
Keeps well in the refrigerator for 4-5 days and freezes beautifully for up to 3 months.
Nutrition
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My dinner guests loved this Red Lentil soup with Ham! I forgot to add lemon juice at the end, but the chopped fresh mint was a perfect addition. The rice gave it such a pleasing texture that I decided not to hit it with the immersion blender. Will definitely make this again! I might add more ham next time, but it is a great recipe!
Hi Karen, Thank you for the wonderful review! So glad to hear how well this recipe turned out for you - Enjoy!
Can this be made in a slow cooker?
Hi Audrey, I haven't tested this recipe in a slow cooker so I can't give you exact timing but it should work fine. For the best flavor, I would sauté the veggies first.