This lentil soup with ham has been a weekday and weekend favorite in my kitchen for years. I first learned this style of soup while helping my grandmother every winter; she would simmer an uncleaned ham bone for hours until the kitchen smelled like home. I reworked her method to fit busy evenings, keeping the deep, smoky notes by adding diced ham early in the sauté when I don't have a bone to spare. The result is a bowl with tender lentils, silky broth, and just enough savory pork to make every spoonful deeply satisfying.

What makes this version special is the balance between texture and soul-warming flavor. The brown lentils hold their shape yet become creamy on the inside; softened onion, carrot, and celery give sweetness and body; and the tomato paste along with a splash of beef broth rounds out the savory backbone. Whether you use a ham bone or diced ham, this recipe produces a comforting pot that invites second helpings, makes for excellent leftovers, and freezes beautifully.

Ingredients

• Onion: 1 large onion, diced. Choose a yellow or sweet onion for its balanced sweetness; dice uniformly so it softens evenly and dissolves into the broth.
• Carrots: 1 cup diced (about 2 medium). Carrots add natural sweetness and body—cut small so they cook through during the simmer.
• Celery: 1/2 cup diced (about 2 stalks). Celery gives aromatic depth; remove any fibrous strings near the base for a tender bite.
• Olive oil and butter: 1 tablespoon olive oil and 1 tablespoon butter. The combination gives a higher smoke point with buttery flavor. Use unsalted butter if you want tighter salt control.
• Garlic: 1 tablespoon minced (about 3 cloves). Add late during sauté to preserve freshness and avoid bitter burnt garlic.
• Tomato paste: 1 tablespoon. Cook it with the ham to caramelize slightly; this deepens the umami and adds color.
• Ham: 1/2 cup diced cooked ham, or substitute a ham bone for richer stock. If using a bone, no need to add diced ham at the start—shred the reserved meat at the end.
• Lentils: 1 cup dry brown lentils, rinsed and picked over. Brown lentils hold shape well and become tender without turning to mush when simmered 40–50 minutes.
• Broth: 5 cups chicken broth and 2 cups beef broth for a balanced, savory base. If using a ham bone, use 3 cups chicken broth, 1 cup beef broth, and 3 cups water.
• Thyme: 1/2 teaspoon dried thyme or 2 fresh sprigs. Thyme complements legumes and pork without overpowering the soup.
• Salt and pepper: Season to taste toward the end—broths and ham can be salty, so wait until the soup has reduced before final seasoning.

Instructions

Step 1: Sauté the vegetables Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium heat until the butter foams. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Look for the onion edges to turn glossy and the carrots to lose their raw crunch—this builds the flavor base through gentle caramelization. Step 2: Add ham and tomato paste Add 1/2 cup diced ham and 1 tablespoon tomato paste to the softened vegetables. Cook for about 10 minutes, stirring so the paste browns slightly and the ham releases some fat and flavor. This step intensifies the savory backbone and caramelizes the tomato paste for a rounder broth. Step 3: Add garlic Stir in 1 tablespoon minced garlic and cook for 30–60 seconds until fragrant. Garlic cooks quickly—avoid browning it to prevent bitterness. The brief cooking releases aromatic oils that lift the whole pot. Step 4: Add broth, lentils, and thyme Pour in 5 cups chicken broth and 2 cups beef broth, or follow the ham-bone variation quantities if using a bone. Add 1 cup rinsed brown lentils and 1/2 teaspoon dried thyme (or 2 sprigs fresh). Increase heat to bring the pot to a boil, then reduce to a gentle simmer and cover. Step 5: Simmer gently For the no-bone method, simmer, covered, for about 45 minutes, checking after 30 minutes for lentil tenderness. For the ham-bone method, simmer at least 2–3 hours—longer yields deeper flavor; add the lentils during the final 45 minutes. Skim any foam or excess fat that rises early in the simmer. Step 6: Finish and serve If you used a ham bone, remove it from the pot and shred any meat with two forks, returning the meat to the soup. Taste and season with salt and black pepper as needed. Serve hot with crusty bread and, if you like, a sprinkle of chopped parsley or grated Parmesan.

Storage Tips

Cool the soup to near room temperature before refrigerating—this prevents condensation and preserves flavor. Store in shallow airtight containers to speed cooling; refrigerate up to 4 days. For freezing, portion into freezer-safe containers or heavy-duty zipper bags, leaving headspace for expansion. Label with date; enjoy within 3 months for best taste. Reheat gently on the stove over medium-low heat until steaming through—if the soup seems thick after refrigeration, add a splash of water or broth while reheating to loosen it.

Ingredient Substitutions

If you prefer a smokier profile, substitute diced smoked sausage or andouille for the ham. To make the pot dairy-free, omit the butter and use an extra tablespoon of olive oil. Swap green or French lentils for brown for a firmer texture, but reduce simmer time slightly—French lentils soften faster. For vegetarian diners, skip the ham and use vegetable broth with a teaspoon of smoked paprika to mimic a smoky depth.

Serving Suggestions

Serve hot bowls with crusty bread, torn baguette, or cornbread for soaking up the broth. A crisp green salad or quick pickled red onions brightens the plate. Garnish with chopped parsley, a drizzle of good olive oil, or shaved Parmesan for umami. For a heartier meal, spoon over rice or serve alongside roasted vegetables.

Cultural Background

Lentil soups are a cornerstone in many culinary traditions—from Middle Eastern mujaddara to Italian lentil stews with pancetta. The ham bone version echoes a classic farmhouse technique: boiling a leftover cured bone for hours to extract savory gelatin and richness. This economical, flavorful method is common in rural kitchens where nothing goes to waste and flavor accumulates with time.

Seasonal Adaptations

In winter, add a diced potato or parsnip for extra body and heartiness. In summer, lighten the pot by using all chicken broth, plenty of fresh herbs, and a squeeze of lemon at the end for brightness. During holiday season, toss in chopped kale or cabbage toward the end of cooking for color and nutrition.

Meal Prep Tips

Make a double batch and freeze in individual portions for quick lunches. Cook the base (vegetables, ham, and broth) ahead and refrigerate; when ready to eat, add rinsed lentils and simmer 45 minutes. This shortens active cooking to under an hour on busy nights. Use clear, stackable containers so you can see contents and rotate your meals easily.

Finally, sharing this soup has been one of the simplest ways I show hospitality. A pot of simmering lentils and ham feels like an open invitation—warm bowls, good conversation, and plenty of seconds are always welcome.