This cozy lentil and ham soup has been a quiet weekday hero in my kitchen for years. I first put this combination together one January when the weather was stubbornly cold and the pantry was looking lean: a carton of low-sodium chicken broth, a bag of dried lentils, a leftover chunk of baked ham, and a couple of carrots and celery stalks. The result was unexpectedly bright and deeply satisfying. The lentils soften into a creamy body, the ham gives pockets of savory richness, and a splash of red wine vinegar at the start lifts the whole pot with a subtle tang. It’s a bowl that feels like a warm hug and a smart use of leftovers at once. The texture here is what keeps me coming back: lentils that break down just enough to thicken the broth without turning to mush, tender carrots and celery that still have a little bite, and small cubes of ham that provide chew and salty contrast. This is soup you can eat on its own with a slice of crusty bread, or serve as part of a larger Southern-inspired meal. I’ve made it for weeknight dinners, potlucks, and even packed it for a chilly picnic — it travels well and always earns compliments. On busy nights, it’s one of those recipes that feels like time well spent because it rewards you with deep, homey flavor and leftovers that taste even better the next day.

Ingredients

• Low-sodium chicken broth (1 carton / 32 fl oz): Use a good-quality brand such as Swanson or Pacific Foods. Low-sodium lets you control the final seasoning; if using regular broth, skip extra salt until the end.
• Water (2 cups): Adds volume and keeps the soup light. If you prefer a richer base, swap part of the water for extra broth.
• Carrots (2 medium, chopped): Look for firm, bright carrots. Chop into about 1/4- to 1/2-inch pieces so they soften in roughly 10 minutes of simmering.
• Celery (2 stalks, chopped): Adds aromatic structure and a touch of bitterness to balance the ham. Trim the ends and dice uniformly with the carrots.
• Onion (1 large, chopped): A yellow or sweet onion works best for savory depth. Dice finely for even cooking and a cohesive broth.
• Dried lentils (1 cup): Brown or green lentils hold shape well and cook in 20–30 minutes. Rinse and pick over them briefly before adding to remove any dust.
• Garlic (2 cloves, minced): Freshly minced garlic gives the best flavor. Add early in the simmer to mellow sharpness and integrate into the broth.
• Red wine vinegar (2 tablespoons): A simple splash that brightens the entire pot—do not skip. You can substitute apple cider vinegar in a pinch, but red wine vinegar provides a slightly fruitier note.
• Cooked ham (1 1/2 cups cubed): Use leftover baked ham or a deli ham hock that’s been chopped off the bone. Cut into small 1/2-inch cubes so the pieces heat through quickly and distribute flavor evenly.
• Dry mustard (1 teaspoon): Adds a warm, gentle tang and depth; it dissolves into the broth without graininess.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Start conservative—taste and adjust after the lentils are tender since the ham may contribute saltiness.

Instructions

Step 1 — Gather and prep: Chop the carrots, celery, and onion into uniform pieces so they cook evenly; rinse 1 cup of dried lentils and pick out any debris. Cube leftover ham into roughly 1/2-inch pieces. Having everything prepped before you heat the pot streamlines the process and prevents overcooking the aromatics. Step 2 — Build the broth: In a large stockpot, pour the 32 fl oz carton of low-sodium chicken broth and 2 cups of water. Add the chopped carrots, celery, onion, rinsed lentils, minced garlic, and 2 tablespoons red wine vinegar. Bring the pot to a rolling boil over medium-high heat; once boiling, reduce to low and maintain a gentle simmer. The vinegar added early helps the lentils release starch and keeps the broth bright as it reduces. Step 3 — Simmer for tenderness: Simmer the pot uncovered for about 10 minutes, or until the carrots begin to soften. Stir occasionally to prevent any lentils from sticking to the bottom. Visual cues: the broth will take on a slightly thicker texture as starches release, and the onions will become translucent. Step 4 — Add ham and season: Stir in 1 1/2 cups cubed cooked ham, 1 teaspoon dry mustard, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Continue simmering for an additional 20 to 30 minutes, or until the lentils are tender but not falling apart. Taste toward the end and adjust salt and pepper if needed. If the soup becomes too thick, add up to 1/2 cup more water or broth to reach your preferred consistency. Step 5 — Final finish and serve: Once the lentils are tender and the flavors have melded, remove from heat and let the pot rest for 5 minutes—this helps flavors settle. Serve hot with a drizzle of extra-virgin olive oil or a sprinkle of chopped parsley for freshness. Leftovers benefit from a quick simmer before reheating to bring back the bright vinegar note.

Storage Tips

Cool the soup to room temperature for no more than two hours, then transfer to airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in individual portions or freezer-safe containers for up to 3 months; leave a little headspace in the container to allow liquids to expand. When reheating from frozen, thaw overnight in the refrigerator if possible and warm gently on the stovetop over low heat to prevent the lentils from breaking down. If the soup thickens after chilling, add 1/4 to 1/2 cup hot water or broth while reheating to restore desired consistency.

Ingredient Substitutions

Short on ham? Smoked turkey or cooked bacon can replace it and will shift the flavor profile slightly—turkey keeps it milder while bacon adds a stronger smoke and salt. For a vegetarian version, omit the ham and use vegetable broth, then add a teaspoon of smoked paprika or a small smoked tomato paste to mimic that savory depth. If you only have red lentils, reduce cooking time and stir frequently because red lentils break down much faster and will thicken the soup into more of a stew. Substitute apple cider vinegar if you don’t have red wine vinegar, but start with 1 tablespoon and add more to taste.

Serving Suggestions

Serve bowls of this soup with rustic bread, melted cheese on toast, or simple green salads. Garnish with chopped parsley or green onions and a drizzle of extra-virgin olive oil to add freshness and shine. For an extra creamy finish, stir in a tablespoon of Greek yogurt or sour cream to each bowl. This pot also pairs beautifully with cornbread for a comforting Southern-style meal or with crusty sourdough for a more European touch.

Cultural Background

Lentils have been a staple in many cuisines worldwide for centuries, prized for their nutrition and long pantry life. Combining lentils with cured or cooked pork is common in American and European peasant cooking where leftover meats were used to flavor soups and stews. This specific blend of lentils and ham echoes Southern and Midwestern United States traditions where ham hocks and leftover holiday ham are transformed into sustaining soups that feed a family affordably. The little touch of vinegar mirrors Old World techniques for balancing rich flavors with acid.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go lunches. Store with a small sealed container of fresh herbs or a lemon wedge to add at serving time for brightness. If you plan to reheat multiple days in a row, avoid adding delicate garnishes until serving. Label frozen containers with the date and reheat slowly on low heat, adding water or broth as needed to adjust consistency. The soup’s flavors deepen after resting overnight, so cook one day and enjoy even better leftovers the next.

Whether you are feeding a family on a tight schedule or looking to stretch leftovers into something nourishing, this lentil and ham soup is a reliable, adaptable choice. It’s humble, flavorful, and always welcome at my table — I hope it becomes one of your weeknight favorites too.