Red Lentil Soup with Ham

Red lentil and ham soup in a green Dutch oven, partially pureed with visible pieces of ham and vegetables.

5 from 1 vote

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.

Prep Time20

Cook Time25

Total Time45

Course: Main Dish, Soup

Cuisine: American, Mediterranean

Keyword: red lentil and ham soup, lentil soup with ham, red lentil soup recipe, soup with leftover ham, hearty vegetable soup, make ahead soup

Servings:

Calories: 234kcal

Author: Chris Scheuer

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 (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

US Customary - Metric

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

Any cooked ham works well, but thicker slices or chunks give the best texture.
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