This ham and lentil soup has been a quiet staple in my kitchen ever since a blustery November afternoon when I wanted something that felt like a warm hug and used up a few leftovers. I first put this together with leftover holiday ham and a bag of pantry lentils, and the combination of smoky bacon, salty ham, and gently spiced tomato broth instantly felt like something I needed to keep on rotation. It’s the kind of recipe that fills the house with an irresistible aroma and draws everyone into the kitchen with the promise of bowls that warm hands and hearts.

What I love most about this preparation is the balance of textures and flavors: crisp, rendered bacon folded into a silky, stewed vegetable base; meaty ham chunks that add savory depth; and lentils that soften to a tender, slightly creamy bite without losing their shape. It’s straightforward, forgiving, and scales easily—perfect for a busy weeknight when you want comfort without fuss. Over the years I’ve adapted times and seasoning amounts, and these proportions deliver a reliably cozy, well-seasoned bowl every time.

Ingredients

• Bacon (6 strips): Choose a thick-cut or center-cut bacon for better rendering; cut into small pieces so the fat renders quickly and the bites disperse evenly through the soup.
• Onion (1 medium): Yellow or sweet onion chopped finely; it forms the aromatic base and caramelizes slightly when sautéed for a richer broth.
• Celery (2 stalks): Finely chopped to add a fresh, aromatic backbone—remove any woody ends before chopping.
• Carrots (2 medium): Peeled and finely diced; they add natural sweetness and body when cooked down in the broth.
• Garlic (4 cloves): Minced; add near the end of sautéing to avoid burning and to keep the garlic bright.
• Diced ham (2 cups): Use leftover ham or store-bought diced ham—about 8 ounces or more to taste. Smoked ham will add extra depth.
• Chicken broth (6 cups): Low-sodium is recommended so you can control final salt; use a good-quality boxed or homemade stock for best flavor.
• Tomato sauce (15 oz can): Adds acidity and body to the broth—use plain tomato sauce, not seasoned pasta sauce, for clean flavor.
• Dry green or brown lentils (1 1/2 cups): No need to pre-soak; rinse under cold water and pick through for stones before adding.
• Italian seasoning (1/2 teaspoon) and oregano (1/2 teaspoon): A small blend of herbs keeps the profile savory without overpowering the lentils.
• Crushed red pepper flakes (1/4 teaspoon): Optional—adjust to taste for a gentle heat.
• Salt & pepper: To taste; add at the end after reducing to avoid over-salting because bacon and ham contribute saltiness.

Instructions

Prepare and render the bacon: Heat a large skillet over medium-high heat and add the bacon pieces in a single layer. Fry until the fat has rendered and the bacon is crispy, about 8–10 minutes depending on thickness. Transfer the cooked bacon to a paper towel-lined plate to drain and reserve 1–2 tablespoons of the bacon fat in the skillet for cooking the vegetables. Sauté the aromatics: Add the chopped onion, celery, and carrots to the skillet with the reserved bacon fat. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are softened and the edges begin to brown. This browning builds flavor through the Maillard reaction—don’t rush it. Add garlic and deglaze: Stir in the minced garlic and cook for about 30 seconds until fragrant. If the skillet has browned bits, deglaze briefly with a couple of tablespoons of broth to lift those flavorful bits and then transfer the entire vegetable mixture to your slow cooker. Assemble in the slow cooker: To the slow cooker add the cooked bacon, diced ham, chicken broth, tomato sauce, rinsed lentils, Italian seasoning, oregano, and crushed red pepper flakes. Stir to combine, ensuring lentils are submerged. Cook low and slow: Cook on high for 3–4 hours or on low for 6–8 hours. Lentils should be tender but not falling apart—aim for a texture that holds shape yet yields easily to a spoon. If the soup becomes too thick, add up to 1 cup more broth or water and adjust seasoning. Finish and season: Taste and adjust with salt and black pepper. Stir in the reserved crispy bacon pieces just before serving for texture contrast. For a stovetop quick version: simmer in a large pot over medium-low heat for 30–45 minutes, stirring occasionally, until lentils are tender.

Storage Tips

Allow the soup to cool to room temperature (no more than two hours at room temp) before refrigerating. Store in airtight containers for up to 4 days. For long-term storage, portion into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat until bubbling, adding a splash of broth or water if the lentils have absorbed too much liquid. If reheating in the microwave, cover loosely and stir halfway through to ensure even warming.

Ingredient Substitutions

If you don’t have ham, smoked sausage or smoked turkey can provide a similar savory profile—reduce added salt accordingly. For a vegetarian take, omit bacon and ham and use vegetable broth plus smoked paprika and a splash of liquid smoke to add depth; increase the lentil quantity and add mushrooms for a meatier texture. Red lentils cook faster and break down to create a thicker texture—use them only if you want a stew-like finish, and reduce cook time.

Serving Suggestions

Serve with crusty bread, a buttered baguette, or simple grilled cheese sandwiches for dunking. A spoonful of plain Greek yogurt or a drizzle of extra-virgin olive oil brightens the bowl; finish with chopped parsley or a squeeze of lemon if you prefer a fresher note. For a complete meal, pair with a crisp green salad dressed with a tangy vinaigrette to cut the richness.

Cultural Background

Lentils have been a staple across many cuisines for millennia, prized for their nutrition, affordability, and versatility. Combining cured or leftover pork with legumes is a long-standing tradition in many regions—Spanish, Portuguese, and Southern American cooking all feature variations where smoky pork and legumes create hearty, fuel-rich dishes. This particular combination of ham, bacon, and lentils is a practical evolution of that tradition, blending smoky salt-cured meats with Mediterranean herb notes and tomato for balance.

Seasonal Adaptations

In winter, keep the base as written and add root vegetables like parsnips or turnips for extra heartiness. For spring and summer, lighten the bowl by using diced smoked turkey or chicken, and add fresh herbs such as basil or tarragon at the end. On holiday weeks, this is an excellent way to use leftover ham—chop into slightly larger pieces and treat it as the centerpiece protein in a warming, frugal meal.

Meal Prep Tips

Make a double batch and portion into single-serving containers for grab-and-go lunches or quick dinners. If freezing, undercook the lentils slightly so they don’t become mushy when reheated. Keep a small container of reserved crispy bacon separately and add it after reheating to preserve texture. Label containers with date and reheating instructions for easy rotations from the freezer.

Finish with a short note: this pot of ham and lentil goodness is proof that simple ingredients and a little patience can yield something memorable. Make it your own, share it freely, and enjoy the comfort it brings to any table.