This ham and lentil soup has been a go-to in my kitchen for years, especially during the colder months when I want something that feels like a warm hug in a bowl. I first put this combination together one autumn after finding leftover holiday ham and a pantry bag of lentils; the smoky meat, earthiness of the lentils, and a simple tomato backbone came together in a way that felt both luxurious and homely. The texture is soothingly thick without being gloopy — the lentils break down slightly during slow cooking but still hold enough shape for a satisfying bite.

I love how flexible this recipe is: it stretches to feed a crowd, tightens up for weeknight dinners, and adapts for dietary tweaks. The crisp bacon provides a crunchy, salty counterpoint while the diced ham adds meaty substance. Aromatic vegetables — onion, celery, carrots, and garlic — build the savory base, and a modest hit of crushed red pepper brightens the finish. For me, this recipe evokes family dinners where everyone lingered at the table and seconds were inevitable.

Ingredients

• Bacon (6 strips): Choose thick-cut if you want a heartier chew and more rendered fat; I prefer Applewood-smoked for its nuanced sweetness. Cut into small pieces so they crisp evenly and distribute flavor through the soup.
• Onion (1 medium): Yellow onion is ideal for its sweet-savory backbone. Finely chop so it softens quickly and melds into the broth.
• Celery (2 sticks) & Carrots (2 medium): Classic mirepoix vegetables add sweetness and body. Chop finely for even texture and to make sure children and elders enjoy every spoonful.
• Garlic (4 cloves): Minced fresh garlic delivers depth; add near the end of sautéing to avoid bitterness and to preserve fragrant aromatics.
• Diced ham (2 cups or more): Use leftover holiday ham, smoked ham steak, or good-quality deli ham. Saltiness varies by brand, so taste before adding extra salt.
• Chicken broth (6 cups): Low-sodium chicken broth allows you to control seasoning; homemade or boxed both work. If you prefer a richer base, use part chicken stock and part water.
• Tomato sauce (15-ounce can): Adds acidity and body. Use plain tomato sauce rather than heavily seasoned varieties for more control.
• Dry green or brown lentils (1.5 cups): No soaking required; they hold shape well with long, slow cooking. Rinse and pick through before use.
• Seasonings: 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (adjust), plus salt and black pepper to taste.

Instructions

Crisp the bacon: Place a large skillet over medium-high heat, add the chopped bacon, and fry until deep golden and crispy, about 8–10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Reserve 1–2 tablespoons of bacon fat in the skillet to sauté the vegetables; this fat is a key flavor layer. Sauté the aromatics: Reduce heat to medium. Add the finely chopped onion, celery, and carrots to the skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned at the edges. Browning develops sweetness—don’t rush this step. Add garlic and deglaze: Stir in the minced garlic and cook for 30 seconds until fragrant. If the pan has any stubborn brown bits, add a tablespoon of water or a splash of broth and scrape to release those flavors, then transfer the vegetable mixture to the slow cooker. Assemble the pot: To the slow cooker, add the reserved bacon, diced ham, chicken broth, tomato sauce, rinsed lentils, Italian seasoning, oregano, and crushed red pepper. Stir to combine, ensuring lentils are submerged. Slow-cook until tender: Cook on high for 3–4 hours or on low for 6–8 hours. On high it’s ready sooner; on low the flavors integrate more fully. Lentils should be tender but not mushy—test at the shorter end of cooking and extend time if needed. Finish and season: Before serving, taste and season with salt and black pepper. If the soup tastes flat, a teaspoon of apple cider vinegar or a squeeze of lemon brightens it instantly. Remove bay leaves if used and ladle into bowls, topping with reserved crisp bacon.

Storage Tips

Allow soup to cool slightly before refrigerating to preserve texture and safety. Store in airtight containers for up to 4 days; label with date. For freezing, use freezer-safe containers or heavy-duty freezer bags, leaving headspace for expansion—freeze for up to three months. Reheat gently on the stovetop over medium-low heat to avoid breaking down the lentils; add a splash of broth if needed. When reheating from frozen, thaw overnight in the refrigerator for best texture, then reheat until simmering and piping hot throughout.

Ingredient Substitutions

If you don’t have bacon, use pancetta or a tablespoon of rendered butter plus smoked paprika to mimic smoky depth. Swap ham for cooked smoked sausage, turkey ham, or roasted pork shoulder—adjust salt accordingly. Use red lentils for a faster, creamier result (reduce cooking time) or French green lentils (Puy) for a firmer bite; note that red lentils will break down more. For a vegetarian option, omit bacon and ham and use vegetable broth with smoked paprika and a splash of soy sauce for savory umami.

Serving Suggestions

Serve with a slice of crusty bread or a warm baguette rubbed with garlic and olive oil. Top bowls with a spoonful of plain yogurt or sour cream for creaminess, or sprinkle chopped parsley and a drizzle of good olive oil to add freshness. For heartier meals, pair with a simple green salad dressed in lemon vinaigrette or roasted Brussels sprouts. Garnish ideas include lemon zest, grated Parmesan, or extra crispy bacon crumbles for texture contrast.

Cultural Background

Lentil soups are staples in many culinary traditions from Mediterranean to Middle Eastern and South American cuisines. Combining cured meats like ham or bacon with lentils is a classic approach to add depth and calories in colder climates. In parts of Europe, lentil and ham combinations celebrate thrift and flavor—leftover meats are repurposed into nourishing, communal meals. This bowl marries that heritage with American slow-cooker convenience.

Seasonal Adaptations

In winter, add root vegetables like parsnips or turnips and finish with toasted pumpkin seeds for crunch. Spring calls for swapping carrots for fennel and adding fresh herbs like tarragon or dill at the end. In summer, make a lighter version by using smoked turkey and reducing the lentils slightly, or serve chilled as a hearty lentil salad with the ham folded in just before serving.

Meal Prep Tips

Portion into single-serving containers for grab-and-go lunches. Prepare the base through the sauté step and refrigerate the mirepoix and cooked bacon for up to 2 days before finishing the slow cook—this shortens cooking time on the day you plan to serve. Freeze in meal-sized portions and thaw overnight for effortless reheating. Reheat on the stovetop for best texture, stirring occasionally and adding a splash of hot water or broth to loosen if needed.

There’s a simple joy in ladling out this soup: it warms hands, conversations, and memories. Make it your own by varying the meat, the lentil type, or the spice level, and enjoy sharing it with friends and family.