Budget-Friendly Soup That Tastes Like It Simmered All Day (original) (raw)

This Ham and Lentil Soup blew me away. Even with so few ingredients and spices, it’s still packed with flavor and develops SO much depth for a 35-minute soup. I was amazed. This is a true budget recipe made with simple veggies, dried lentils, everyday spices, and ham steak (though if you’ve got leftover ham, you should use that!) My ham lentil soup is a quick, satisfying, and hearty bowl that’s easy enough for any night of the week and delicious all year round.

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An Easy Pot of Ham and Lentil Soup

This recipe for ham and lentil soup starts with the usual suspects of mirepoix (onions, carrots, and celery), which get sautéed until slightly translucent and soft. Then I add garlic, brown lentils, chicken broth, water, and simple seasonings like paprika and thyme before finishing it off with diced ham and letting everything simmer for 30 minutes. It’s as simple as that! I make this cozy soup on the stovetop because it’s incredibly easy and beginner-friendly, but you can also make it in the Instant Pot or slow cooker if that works better for your day. I’ve shared both the slow cooker and Instant Pot directions in the tips block below!

1. Brown lentils are some of the best for soup. They’re budget-friendly, easy to cook, and hold their shape well for a hearty texture. Other lentils, like red lentils, can cost more, cook at different rates, and get mushy easily. Other varieties can still work, of course, but I highly recommend checking the package directions for the right liquid ratio and cook time, then adjusting the recipe as needed.
2. Dice the veggies evenly (and add more if you like). Make sure the vegetables are cut into the same-sized pieces, so they cook evenly. You can also add in any other veggies you like. I think spinach, kale, tomatoes, squash, or corn would all be delicious. Diced potatoes would make this a ham and potato soup with lentils!
3. Make sure the broth is at a medium simmer. You don’t want a roaring boil or barely simmering. If the heat is too low, it may take longer to cook the lentils, so make sure to check them for doneness.
4. I seasoned the soup with paprika and dried thyme. You could also add garlic powder, onion powder, dried oregano, bay leaf, or other spices and herbs to your taste! You can even try a splash of your favorite hot sauce!
5. Try ham hock. Ham steak is my choice for quick cooking soups like this, but if you’ve already got ham hock on hand, I recommend using it! It adds a layer of depth and smokiness. I’d cook ham hock lower and slower for about an hour, like in our split pea soup, to really unlock the flavors. Once it’s tender (165°F internal temp), remove it from the pot, shred the meat, and stir it back in for a smoked ham hock and lentil soup. But don’t worry if ham hock isn’t on your shopping list! You’ll still get plenty of ham flavor from the cubed ham.
6. Instant Pot directions: Place the Instant Pot on sauté. Once hot, add the oil, onions, celery, carrots, and garlic. Sauté 5 minutes. Add all other ingredients and stir together. Close the lid and secure the valve. Place under high pressure for 15 minutes, then let the Instant Pot naturally release.
7. Slow cooker directions: Exclude the oil. Place all other ingredients in the slow cooker and stir to combine. Cook on high for 3 hours. I recommend adding a ham hock if making this soup in a slow cooker, but diced ham steak still works!

Ham and Lentil Soup

Cost 7.76recipe/7.76 recipe / 7.76recipe/1.29 serving

This Ham and Lentil Soup recipe is a hearty dinner made with simple ingredients, brown lentils, veggies, and diced ham in a flavorful broth!

Step-by-step photos can be seen below the recipe card.

• ▢ 1 Tbsp vegetable oil ($0.04)

• ▢ 1 small onion (medium dice, (2 cups, 240g) $0.47)

• ▢ 2 ribs celery (medium dice, (1½ cups, 135g) $0.36)

• ▢ 3 carrots (medium dice, (2 cups, 200g) $0.42)

• ▢ 2 garlic cloves (minced, (1 Tbsp) $0.12)

• ▢ 1½ cups dry brown lentils (rinsed, (uncooked, 275g) $1.16*)

• ▢ 4 cups chicken broth ($0.52**)

• ▢ 3 cups water ($0.00)

• ▢ 1 tsp salt ($0.04)

• ▢ ½ tsp black pepper (freshly cracked, $0.08)

• ▢ 1 tsp paprika ($0.10)

• ▢ 1 tsp dried thyme ($0.48)

• ▢ 2 cooked ham steaks (diced, (14oz, 396g, about 2 cups) $3.97***)

• Gather and prepare all ingredients.

• In a large pot over medium heat, add the vegetable oil. Once hot, add the onions, celery, carrots, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables have softened slightly.

• Add the lentils, chicken broth, water, salt, pepper, paprika, and dried thyme, and stir to combine.

• Bring the soup to a medium simmer. Once the soup has reached a simmer, add the cooked ham. Make sure it comes to a medium simmer again, and continue cooking for 30 minutes.

• Taste the lentils for doneness. They should have the slightest bite to them. Continue cooking if needed. Ladle the soup into bowls and enjoy.

See how we calculate recipe costs here.

*Make sure to rinse the lentils to get rid of any dust or debris.

**I like to use Better Than Bouillon to make broths to keep costs low.

*** Cooked ham steak is the best ham for lentil soup when you consider the price and availability! You also don’t need to simmer it for long, as it’s already cooked. Look for ham steaks labeled as lower sodium if you’re watching your salt intake. Ham hock is also a great choice, but it needs to be simmered for at least an hour and then shredded. You can also use about 2 cups of leftover baked ham, ham shank, cubed ham, or ham bone.

Serving: 1serving (1.33 cups)Calories: 312kcal (16%)Carbohydrates: 35g (12%)Protein: 29g (58%)Fat: 6g (9%)Sodium: 1966mg (85%)Fiber: 16g (67%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Ham and Lentil Soup step-by-step photos

Gather all of your ingredients.

Sauté the veggies: Set a large soup pot or Dutch oven over medium heat and add 1 Tbsp vegetable oil. Once the oil is hot and shimmering, add 1 small diced onion, 2 diced ribs of celery, 3 diced carrots, and 2 cloves minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onions look translucent and the vegetables start to soften and smell fragrant.

Add lentils and broth: Pour in 1½ cups dry brown lentils (rinsed), 4 cups chicken broth, and 3 cups water. Season with 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and 1 tsp dried thyme, then stir well to combine everything evenly.

Add the ham: Bring the soup up to a gentle simmer, then stir in the 2 diced cooked ham steaks (or leftover diced ham, if using instead).

Simmer: Let the soup return to a steady simmer, then cook uncovered for about 30 minutes, stirring every so often.

Taste and serve: Check the lentils near the end of cooking. They should be tender but still hold their shape with just a little bite in the center. If they need more time, keep simmering for a few extra minutes. Taste and adjust the seasoning if needed, then ladle into bowls and serve warm. Enjoy!

Serving Suggestions

I’m perfectly content with a big bowl of this ham and lentil soup on it’s own since its so filling from the protein-packed lentils and ham. But it is soup, after all, so I’m never going to say no to a side of bread! My Parker House rolls are my current obsession, but homemade biscuits and our olive herb bread all hit the spot just as much. I also like fresh salads or roasted veggies with cozy soups like this. This strawberry spinach salad or a side of oven-roasted broccoli would both be great for adding a little color, texture, and contrast to the meal.

Storage & Reheating

You can store leftover lentil and ham soup in an airtight container in the refrigerator for up to 3-4 days. The lentils will absorb more liquid in storage, so if it is too thick when you come to serve it again, you can thin it out with more chicken broth if desired. You can also freeze this soup for up to 3 months. I like to freeze individual servings in freezer-safe containers or bags so I can just pull out what I need! Thaw it in the refrigerator the night before.

Try These Lentil Soup Recipes Next!

• Our Mediterranean Lentil Soup is a bright bowl loaded with lentils, veggies, and kale, and I love how the cumin and cinnamon layer in so much warming flavor!
• Tomato Lentil Soup is a simple, budget-friendly favorite packed with vegetables, herbs, and brown lentils.
• This Creamy Lentil Vegetable Soup is a hearty mix of lentils and vegetables made extra rich with coconut milk for a creamy finish without any dairy.

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Melissa NolanMelissa is a proud Jacksonville native who attended FSU earning a business hospitality degree and a minor in anthropology. She then went to Johnson and Wales University to fulfill her dream of becoming a chef. Melissa’s culinary experience includes interning at Thomas Keller’s famed Per Se Restaurant in NYC and working at many of Northeast Florida’s finest restaurants. The past 5 years she has been able to share her knowledge and fallen in love with teaching at JAX Cooking Studio as a Chef Instructor. She’s excited for the next step in her career at Budget Bytes as a Recipe Developer. Her favorite things include coffee, dogs, and of course, FOOD