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This Crockpot ham and lentil soup recipe is a hearty, easy, and comforting way to use up leftover ham! It has crispy bacon, filling lentils, and a delicious tomato broth.
You may also like my Creamy Lemon Chicken Orzo Soup or Instant Pot Lentil Stew next.
Why you’ll love it
Lentils are so nutritious and perfect in soups to add texture and an earthy flavor. They’re fantastic in this leftover ham soup! The ham and bacon give it an irresistibly savory and smoky quality, and it’s all tied together with a simple and very tasty tomato broth.
This slow cooker lentil soup with ham is a stick-to-your-ribs kinda meal. It’s a mostly hands-off soup after doing a little sautéing, and the flavors will meld beautifully in your Crockpot as it’s slowly simmering away. It’s a warm and satisfying colder weather soup!
What you’ll need
- Bacon – the bacon fat is what we sauté the aromatics in for extra flavor
- Onion, celery, carrots, and garlic – savory building blocks for a great soup. I like sweet (Vidalia) onions.
- Ham – use leftover ham, or you can definitely just purchase some from the deli counter instead!
- Chicken broth – to infuse another layer of flavor
- Tomato sauce – for rich, concentrated tomato taste
- Lentils – use green or brown lentils. They’re simple to cook in a Crockpot.
- Italian seasoning – it’s a blend of dried herbs that comes in a single jar
- Dried oregano – for more herby goodness
- Red pepper flakes – these add a gentle warmth, not spiciness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my Crockpot model.
- Use a garlic press to mince the garlic without needing to peel it, and here’s the can opener I use for the tomato sauce.
- Cut up the bacon quickly with a pair of kitchen shears.
How to make ham and lentil soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Fry the bacon until crispy, then transfer to a paper towel lined plate. Leave some of the fat behind. Sauté the aromatics until golden and softened. Stir in the garlic, and cook until fragrant.
Transfer the skillet mixture to your Crockpot. Add in the bacon, ham, broth, tomato sauce, lentils, herbs, and crushed red pepper. Cook on high or low depending on preference. Season with salt & pepper.
Fun fact
The word “lens” in optics is derived from Latin, and it originally meant “lentil.” The connection is due to the similar shape between a double-convex lens and a lentil seed. As a food photographer who deals with lenses on the regular, I find this so interesting!
Substitutions and variations
- You could use a ham bone if you have one left over from a Christmas or Easter ham. Simply add it to the slow cooker instead of the cooked ham.
- If you’re sensitive to salt, you may want to use low-sodium broth because ham and bacon can be fairly salty.
- This soup is great with Italian sausage (see my similar Sausage and Lentil Soup), and it would even work with ground beef instead of ham.
What to serve with lentil and ham soup
- It’s a hearty soup, so pair it with a dinner roll or slice of fresh bread to dip into the broth, and you’re good! You can also go all out with Extra Cheesy Garlic Bread.
- For a fresh pairing, make a salad with this Honey Mustard Dressing, this Creamy Pesto Dressing, or Homemade Italian Dressing.
Leftovers and storage
- Store leftover soup for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat until warmed through, but don’t boil it so that the lentils stay tender (not mushy).
- You can freeze this soup for up to 6 months.
If you made this lentil soup with ham, please leave a star rating and review below! You can also tag me on Instagram. I love seeing your S&L creations.
Ham and Lentil Soup (Slow Cooker)
Ingredients
- 6 strips bacon cut into small pieces
- 1 medium onion chopped finely
- 2 sticks celery chopped finely
- 2 medium carrots peeled & chopped finely
- 4 cloves garlic minced
- 2 cups diced ham or more, to taste
- 6 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1.5 cups dry green or brown lentils
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes or to taste
- Salt & pepper to taste
Instructions
- Fry the bacon until crispy in a skillet over medium-high heat (about 10 min). Transfer to a paper towel lined plate. Leave about 1-2 tablespoons of the bacon fat in the skillet.
- Add the onion, celery, and carrots, and sauté for 5-7 minutes or until softened and lightly browned.
- Stir in the garlic and cook for about 30 seconds, then transfer the skillet mixture to your slow cooker.
- Add the cooked bacon to the slow cooker, along with the ham, chicken broth, tomato sauce, lentils, Italian seasoning, oregano, and crushed red pepper flakes. Cook on high for 3-4 hours or on low for 6-8 hours.
- Season with salt & pepper as needed.
Notes
- 6 cups chicken broth equals one and a half 32 oz. cartons.
- You can use a leftover ham bone if you happen to have one.
- Stovetop method: do the sautéing steps in a large soup pot or Dutch oven, then simmer the soup for about an hour or until the lentils are cooked. Keep an eye on it and add more liquid if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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