Crock-Pot Ham & Lentil Soup

This hearty Crockpot ham and lentil soup transforms a simple budget-friendly ham steak into a rich, comforting meal with barely any effort. By letting dry brown lentils simmer all day in a savory broth, they become perfectly tender and absorb the smoky, salty flavors of the meat. It is the ultimate set-it-and-forget-it dinner for busy weekdays. 

To make this cozy dish, simply dice one large ham steak and toss it into your slow cooker with rinsed lentils, chopped carrots, celery, onion, and bell peppers.. Pour in chicken broth and a pinch of your favorite dried oregano, a little garlic, and a bay leaf, then cover and cook on low for 6 to 8 hours. Add some spinach, and serve this thick, rustic soup piping hot with a slice of crusty bread, and  freshly grated cheese on the side for a deeply satisfying dinner.

Embracing the magic written in the stars:

Lentils are more than just a hearty meal in my Italian family. They are golden coins of good luck. Every New Year's Eve, bubbling pots of lentil soup bring hope for a prosperous year ahead. I love this tradition, but I never make the soup the same way twice. I prefer to let my kitchen whims guide me.

My mother always simmered her lentils low and slow on the stovetop. I followed that sacred rule for years. But this particular New Year’s Eve, a chaotic schedule forced my hand. I had been up since dawn wrapping last-minute gifts and hosting rowdy friends. The evening festivities were only hours away, and I had absolutely no time to babysit a pot on the range.

I peeked into my refrigerator and spotted a thick ham steak. It was a delicious leftover from a Christmas dinner, but it needed to be eaten immediately. The clock was ticking, but at that exact same moment is when I heard my beloved crock pot calling. It promised hands-off cooking, which was exactly what my frantic day required.

I quickly chopped a bright yellow onion, some celery, and sweet carrots. I tossed them into the slow cooker alongside a bag of earthy brown lentils, and some herbs. I nested the salty ham steak right in the center. Then, I poured in rich, golden chicken broth. I turned the dial to low, secured the heavy glass lid, and walked away.

Hours later, the house filled with a warm, inviting aroma. When I finally lifted the lid, the ham steak was completely tender. It practically fell apart into perfect, savory bite-size pieces. I seasoned with salt and black pepper to wake up the rich flavors. A handful of fresh, chopped spinach wilted perfectly in the residual heat.

This crockpot experiment broke my family's traditional cooking rules. Yet, it delivered the deepest, most comforting broth I had ever tasted. I ladled steaming bowls for my guests as the New Year approached. We clinked our spoons together, chewing the lucky lentils with newfound joy. It was a magnificent leap forward. I knew then that my annual soup tradition had just taken a delicious new turn.

Ingredients:

1 lb brown lentils, rinsed & drained 

3 lg carrots, 1/2 inch dice 

3 stalks celery, 1/2 inch dice  

1 med onion, 1/2 inch dice 

1 sm green bell pepper, 1/2 inch dice 

3 lg cloves garlic, sliced 

1 to 1/12 lb cook ham steak,  bite-size pieces 

1 tsp dried oregano 

1 sm dried bay leaf

8 cups chicken broth 

Kosher salt 

Freshly ground black pepper 

1 (6-oz.) bag baby spinach 

Parmesan cheese, freshly grated (optional)

Crusty bread (optional)

Directions:

In a (6-quart) slow cooker, combine the lentils, carrots, celery, onion, bell pepper, garlic, ham, oregano, bay leaf, and broth. Cover and cook on high heat for 4-6 hours, or on low heat for 6-8 hours. 

About 5 minutes before it's ready, remove and discard the bay leaf. Season with salt and black pepper. Stir in the spinach, cover and continue cooking until the spinach wilts.

Plate, and serve with the cheese and bread on the side.

Why This Recipe Works:

This soup works beautifully because the slow, moist heat of the slow cooker gently breaks down tough dried lentils while allowing the rich, salty flavors of the ham to season the entire dish. Using a meaty ham bone or diced leftover ham creates a savory broth that acts as the perfect rich foundation for the earthy, mild taste of the lentils.

Adding oregano and bay leaf brings bright, herbal balance that cuts through the heavy salt and rich meat. The oregano adds a slightly peppery, earthy punch, while the bay leaf provides a subtle, savory tea-like aroma. Together, these herbs elevate the simple ingredients into a deeply comforting, well-rounded meal.

Why You’ll Love This Recipe:

You will love this crock pot ham and lentil soup because it combines rich flavors with minimal cooking effort. By letting the slow cooker blend savory ham bone with hearty, nutrient-packed lentils, you get a tender, comforting meal with practically no hands-on stirring.

This dish is incredibly budget-friendly, making it a perfect way to repurpose Christmas ham leftovers while keeping your grocery bill low. It also fills your home with an irresistible aroma all day, providing a warm, filling dinner that tastes even better when topped with freshly grated parmesan cheese and served with crusty bread on the side.

Recipe courtesy of chef Frank A. Saulle 

Watch the full video on youtube:

https://youtu.be/XR-wcMKGHVk?is=2Q4mwQWha5vCWk9f