Lentil ham soup

    45 min

    This is a quick and easy soup you can make with ham, lentils, onion, garlic and celery. The addition of red wine vinegar gives it a nice flavour boost. This is one of my family's go-to recipes for using leftover Christmas ham.

    3 people made this

    Serves: 8 

    • 1L reduced salt chicken stock
    • 500ml water
    • 2 carrots, chopped
    • 2 stalks celery, chopped
    • 1 large onion, chopped
    • 200g dried lentils
    • 2 cloves garlic, minced
    • 2 tablespoons red wine vinegar
    • 200g cubed leftover roast ham or gammon
    • 1 teaspoon dry mustard
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Stir chicken stock, water, carrots, celery, onion, lentils, garlic and red wine vinegar together in a large pot; bring to the boil, reduce heat to low and cook at a simmer until the carrots are tender, about 10 minutes.
    2. Stir ham, mustard, salt and pepper into the soup; continue cooking until the lentils are tender, 20 to 30 minutes more.

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    Reviews in English (20)


    Delicious! This soup has become a family favourite. We like a thicker soup so we add 1.5 cups of lentils and we cook it with the ham bone, which enhances the flavour. The celery was omitted, as we don't like celery. Also, we use Red Lentils. They're delicate in texture and eventually start to breakdown, giving the soup a thicker, creamier texture. For this reason, I also cut the carrots and ham into fine pieces. I highly recommend making the soup at least one day in advance. Your taste buds will thank you for it. Overall, I would say it is an excellent recipe. Easy to make and full of flavour.  -  07 Apr 2015  (Review from Allrecipes US | Canada)


    An interesting and delicious twist on what seems like an an ordinary lentil soup. I made this with bacon instead of cooked ham, sautéing the bacon with the veggies and lentils at the beginning. I followed the notes for a smoky flavour by adding 1 1/2 tsp of smoked paprika. I cooked everything, including the bacon, mustard, pepper and paprika in a pressure cooker all at once for 13 minutes. It came out perfectly balanced in both flavour and consistency. The lentils were slightly al dente-which I enjoy. I was weary of the mustard powder but it works here. I suggest adding the paprika. This is very good soup that will surprise you - not just another lentil soup, trust me. Thank you MermyGirl for sharing your family's treasure!  -  10 Mar 2015  (Review from Allrecipes US | Canada)


    Excellent soup. I added one bay leaf because we like that flavor. I am certain that this soup would have been spectacular without it too.  -  12 Jan 2017  (Review from Allrecipes US | Canada)