Red Lentil and Ham Soup is an easy delicious, curried lentil soup that can be on your table in 20 minutes and a perfect solution for that left over holiday ham.
Waste not, want not is our motto! We love savory ham leftovers. They make the most delicious soup. You really do not need that much of the meat; even the left-over ham bones will work fine. The ham adds a delicious smokey flavor to this curried red lentil soup.
Table of contents
Red Lentil and Ham Soup
Are you feeling burnt out from cooking all the time? We totally get that! That is exactly why this curried ham lentil soup is going to be your new go to recipe for those days that you don’t feel like cooking a large meal.
This lentil soup recipe is literally a fire-and-forget stove top recipe using staple ingredients like in our 17 Pantry Recipes for Emergency Preparedness. Do you know what is even better? The leftover soup. Really? Once the flavors have a chance to mingle, they are even better the next day.
Do you want to make this soup in the instant pot or slow cooker? No worries, we have you covered and included the directions in the recipe card below. You can pop everything in your slow cooker before you leave for work or school in the morning and come home to a delicious hot meal. If you love the idea of a no fuss meal with lentils and ham, be sure to try our Instant Pot Lentil Ham Stew.
Nourishing Soup
A little warming soup between the change of season is just what you need to nourish your body and it keeps your body fueled. This in between weather with one minute hot and then the next minute cold combined with heavy wind and dampness is hard on your body. Pamper yourself and explore our recipe category for soup, curries and stews for more recipes to keep you cozy and healthy during this transitional time.
Split Red Lentils Compared to Whole Red Lentils
Split red lentils are great ingredient when you want to eat… like YESTERDAY! Actually, because the red lentils are split, they only take about 7-8 minutes for them to cook. At the 7–8-minute mark, the lentils are tender but still hold their shape and great addition to salads or our Middle Eastern Rice and Lentils.
If you cook the split red lentils a little longer in the red lentil and ham soup (around 15 minutes), it makes a creamy, delicious, almost pureed soup. You could, if you wish, pulse this soup in the food processor or blender before serving. However, it’s delicious just the way it is.
Lentils usually double in volume once cooked. Therefore, the 1.5 cup raw lentils should yield about 3 cups of creamy cooked red split lentils. This makes the soup rich, creamy and so cozy.
In contrast to the split lentils, “whole” red lentils are not split, and they take about 15-20 minutes to cook to tender. If you want whole red lentils to get creamy then you will have to cook them for at least 30 plus minutes for the same effect.
Ingredients
Split Red Lentils
Lentils make for a super creamy and speedy soup. However, as discussed above, if you want to use whole red lentils you will need to increase your cooking time. If you like you can exchange with black, green or brown lentils, you will also need to increase cooking time.
Basic Sofrito
Made with chopped celery, carrots and onions. Of course, we added garlic too.
Chicken broth
Ours broth was gluten free and low sodium. Homemade broth is fantastic. If you want to make this recipe vegan, exchange with vegetarian broth and hold the ham.
Ham
We used a few slices of leftover Spiced Holiday Glazed Ham. You could even just use the ham bone if that is all you have left. Heck, even Spam ham makes one delicious soup. If you want to make this recipe vegan, exchange the ham with a plant-based meat alternative of choice. However, please note, that most plant-based meat alternatives have gluten and other odd ingredients we are not fond of.
Spices and Herbs
Herbs and spices are an inexpensive and aromatic way to explore the world. Fresh thyme is lovely, but you can also use 1 teaspoon of dried thyme in this Red Lentil and Ham Soup. Bay leaves is an ingredient that really makes lentils extra delicious like in our Baked Tilapia with Caramelized Onion Lentils.
In addition, we added a mild curry powder to give this soup that desired umami. We did not add so much curry powder that it was hot, but just flavorful. You can add as much or as little as you wish to cater to your family and friends. If you don’t have mild curry powder but are contemplating buying some. Here are a couple of good recipes to close the deal. Have you ever tried our Cozy chicken Curry Soup, Ground Turkey Sweet Potato Curry or Vegan Curried Rice?
How to Make Easy Red Lentil Soup?
Stove Top Method
Sauté onion, celery and carrot in a large pot with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.
Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste. Cook on medium heat for about 15 – 20 minutes or until the lentil soup is creamy and delicious.
Pressure Cooker (Instant Pot) Method
Sauté onion, celery and carrot in the Instant Pot (pressure cooker) with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.
Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste. Place the lid on the pressure cooker and lock into place. Be sure to put the steam release valve in the closed position. Set the pressure cooker for 10 minutes on high pressure cooker. Allow to naturally release for 10 minutes and then carefully release the steam valve.
Slow cooker Method
Put all of the ingredients for leftover ham and lentil soup into slow cooker. There is no sautéing required. Put the lid on the slow cooker and set on high for 4 hours or low for 6 to 8 hours.
You will be amazed at how easy this red lentil and ham soup comes together. However, your wallet will love you even more as you are being thrifty and can save some serious cash only using a handful of some pantry supplies.
Frequent Asked Questions (FAQ’s)
There is no need to pre-soak split red lentils. Just rinse lentils with cool clean water to remove any debris. Then, pick over for any lentils that do not look like belong that are dark, etc. and remove.
In order to make a creamy split lentil soup, set the pressure cooker on high for 10 minutes, let it naturally release for 10 minutes and then perform the quick release method.
No, you do not need to cook them first. Just add the lentils to the pot with the other soup ingredients and they will get creamy and delicious.
You can store ham and lentil soup for 3 days in a sealed container in the refrigerator or it can be frozen for up to 2 months.
More Lentil Recipes
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Red Lentil and Ham Soup
Ingredients
- 2 tablespoon olive oil
- 4 carrots peeled and chopped
- 2 celery sticks
chopped - 1 onion
peeled and chopped - 3 cloves garlic
peeled and minced - 8 cups chicken broth
gluten free and lower sodium - 2 bay leaves
- 1.5 cups red lentils
split dried. Please wash and pick over for things don’t belong - 1 sprig thyme leaves
fresh or or 1 teaspoon dried - 1 cup ham chopped or if all you have is the ham bone, just add that.
- 2 teaspoon curry powder
(or to taste) - salt and pepper to taste
Instructions
Stove Top Directions
- Add olive oil, carrots, celery and onions to a large pot and cook on medium heat until translucent. Add garlic.
- Add chicken broth, bay leaves, red lentils, thyme, ham and/or ham bone, curry powder and salt and pepper to taste. Cook on medium high heat for about 15-20 minutes until the vegetables and lentils are tender. Remove bay leaves and fresh thyme from soup pot.
- Enjoy! (if you wish, you can puree, but perfect just the way it is)
Pressure Cooker (Instant Pot) Directions
- Sauté onion, celery and carrot in the Instant Pot (pressure cooker) with a little olive oil, just until aromatic. Then add garlic, chicken broth and bay leaves to the pot.
- Add red lentils, thyme, ham or ham bone, mild curry powder and salt and pepper to taste.Place the lid on the pressure cooker and lock into place. Be sure to put the steam release valve in the closed position. Set the pressure cooker for 10 minutes on high pressure cooker. Allow to naturally release for 10 minutes and then carefully release the steam valve. Remove bay leaves and fresh thyme from instant pot.
Slow Cooker Directions
- Put all of the ingredients for ham and lentil soup into slow cooker. There is no sautéing required. Put the lid on the slow cooker and set on high for 4 hours or low for 6 to 8 hours. Remove bay leaves and fresh thyme from soup pot.
- Enjoy!
Dana says
Such a nice soup for a cold and rainy April
Katerina | Once a Foodie says
This is such a perfect comfort soup - ham and lentils go so well together. Saving this gorgeous soup for winter, thanks so much Bobbi!
HWC Magazine says
Thanks so much Katerina. This week's weather has been so odd. One day hot and one day cold, so soup is really comforting. Stay well and take care
Raymund says
That looks so warming! perfect for the cold weather here now
HWC Magazine says
Thank you Raymund. Glad we could bring a little ham and lentil comfort soup your way.
The Sudden Cook says
Wow - first time here and am already intrigued!
I've only ever cooked spinach dhall over here using yellow lentils.
With all those flavours am sure it tasted amazing!
HWC Magazine says
Thanks so much. That little kick from the curry powder really adds something special to this red lentil and ham soup. Wishing you a super week ahead.
Aarthi | Prepbowls says
Love this curried lentil soup, so hearty and comforting meal. Curry powder sounds delicious, and I like how you've used chicken broth, instead of water . Cannot wait to try this out, thanks for sharing!
HWC Magazine says
Thank you Aarthi. You could certainly use vegetarian broth, the ham broth from your leftover ham or even water. However, if just water you will need to kick up the seasoning. Stay well and take care
Liz says
I love, love lentils and I'll have leftover ham to use up on Monday. This soup sounds terrific!!! Happy Easter, my friend.
HWC Magazine says
Thank you Liz. For sure there will be leftover ham, well maybe ...you never know with boys. Wishing you a blessed Easter weekend.
Eha says
Being originally from Northern Europe ham and lentil soup naturally never disappears from the menu - indeed in Sweden it and pancakes are the given Thursday meal all year round and you better not forget ! I haven't been quite as faithful to ir but now being in the middle of autumn perchance one better get a meaty ham-bone: all the supermarkets are madly advertising those ! Love the look of yours - mine is very definitely stovetop, ham-bone and long cook but I have learned something from your recipe . . . I definitely shall try some curry spices and play around with them . . . a bit of fusion cooking . . . meanwhile hope you have a peaceful few days off . . .
HWC Magazine says
Thank you for your well wishes Eha and wishing you the same. As for the curry powder, I think you will quite like it as it what we would refer to as "Japan style" curry. 2 teaspoons in this huge pot of lentil soup is just flavorful, but not spicy at all. Hope you give it a try next time you are making soup. Stay well and take care
Aubry says
The photos in this updated post are so inviting.
HWC Magazine says
Thanks so much Aubrey. Delighted to hear that you are enjoying our food photography. Your comment has made our day. Wishing you a super weekend ahead.
John / Kitchen Riffs says
We really love lentil soup. Had some last night for dinner, as a matter of fact. Not with ham, alas -- ham and lentils really is a super combo, isn't it? Yours looks excellent -- thanks.
HWC Magazine says
Great minds think alike John! Lentil soup is a great pantry meal too. When you inventory is getting low, you can always make something delicious with lentils. Stay well and take care
Hannah Kaminsky says
Lentil soup is the best, no matter the season! Your recipe would be fabulous even without the ham altogether. I'm definitely making it this weekend. 🙂
HWC Magazine says
Thanks so much Hannah! This red lentil soup is delicious without the ham too. Sometimes, we like to increase the amount of curry powder and finish the recipe with a little coconut milk if we are making it vegan. Really delicious that way too.
Carla says
I never knew so much about lentils. Thanks for the technical info along with the delicious recipe
HWC Magazine says
Thanks so much Carla. We are delighted you learned a little bit more about lentils in our recipe post. Enjoy your weekend ahead.
Kenny says
When will this winter end?!
HWC Magazine says
No Doubt! when you wake up to snow at the end of March, that is just not fun. Stay warm and well with a little cozy soup.
Julie @ HostessAtHeart says
I still have some ham and was thinking lentil soup and don't even have to think because "bam" here it is. What a beautiful fresh looking soup. I've got to pick up some of those lentils. I only have the green and don't use them as much as I would like because I don't plan ahead!
HWC Magazine says
We hear what you are saying. Time is of the essence and if you look at the time that red lentils take to cook compared to green lentils every minute counts. Thank you Julie.
Monica M. says
I love this soup...curry is so good in soup and ham adds that nice saltiness. It's great that it's quick and easy using red lentils.
HWC Magazine says
Thank you Monica. The weather has been very damp so a nice hot bowl of steamy soup really hits the spot. Wishing you a super weekend!
Juliana says
I love the idea of adding a touch of curry in this lentil ham soup...I will have to remember this when using my leftover ham from Easter...thanks for the recipe Bobbi...
I hope you are having a fabulous week 🙂
HWC Magazine says
Thank you Juliana. We love that little kick from the curry powder too.