Easy Slow Cooker Ham and Lentil Soup
This post may contain affiliate links.
This slow cooker ham and lentil soup is thick, hearty and packed with tender smoked gammon, red lentils and vegetables in a rich, savoury broth. It’s an easy, budget-friendly family dinner that needs just a little preparation before the slow cooker does the rest.
If you love comforting lentil recipes, try my easy slow cooker lentil soup or Turkish lentil soup next, or browse my soup recipes for more easy, warming meals.
Why this recipe works
Ingredients needed
- Smoked gammon: Gives the soup its rich, savoury flavour as it cooks. The meat becomes tender enough to shred and stir back through the finished soup.
- Red lentils: Soften and break down during cooking, naturally thickening the broth without needing cream or flour.
- Leeks, onion, carrots and celery: Create a sweet, savoury vegetable base that balances the smoky gammon and makes the soup hearty and filling.
- Garlic: Adds depth to the vegetables without overpowering the flavour of the ham.
- Potatoes: Add body and make the soup substantial enough for a family dinner.
- Stock: Forms the broth and carries the flavour of the gammon and vegetables. Bear in mind that smoked gammon can be salty, so taste the finished soup before adding extra salt.
- Herbs and bay leaves: Add a gentle, aromatic background flavour as the soup cooks.
- Greens: Stirred in towards the end so they soften without becoming overcooked.
- Olive oil: Used to soften the vegetables before transferring them to the slow cooker.
See the recipe card at the bottom of the post for exact quantities and full instructions.
Here’s How to Make Slow Cooker Ham and Lentil Soup
- Soften the onion and garlic. Heat the olive oil in a large frying pan over medium heat. Add the diced onion and cook until softened, then stir in the garlic and cook for another minute until fragrant.
- Add the leeks and celery. Stir the sliced leeks and chopped celery into the pan. Cook gently for a few minutes, stirring occasionally, until the vegetables begin to soften. Transfer everything to the slow cooker.
- Add the lentils, vegetables and gammon. Add the rinsed red lentils, chopped carrots, potatoes, herbs and bay leaves to the slow cooker. Place the smoked gammon joint on top.
- Pour in the stock and cook. Add the stock, making sure the gammon is mostly submerged. Cover and cook according to the timings in the recipe card, until the gammon is tender enough to pull apart and the lentils and vegetables are soft.
- Thicken the soup. Carefully lift the cooked gammon out of the slow cooker and set it aside. Remove the bay leaves, then blend a portion of the soup until smooth and stir it back in. This gives the broth a thick, creamy consistency while keeping some of the vegetables intact.
- Shred the ham and finish. Use two forks to shred the gammon, discarding any skin and excess fat. Return the meat to the slow cooker along with the greens and stir through until the greens have wilted. Taste the soup before adding any extra salt, as the smoked gammon will already have seasoned the broth.
Chef’s Guide: Expert Tips
Here are a few simple tips, drawn from my training and kitchen experience, to help you get the best results every time.
- Soften the vegetables without browning them: Cook the onion, garlic, leeks and celery gently before adding them to the slow cooker. This develops their sweetness and creates a savoury base without introducing browned flavours that could overpower the delicate leeks.
- Rinse the red lentils: Give them a quick rinse in a sieve under cold running water before adding them to the slow cooker. There’s no need to soak them; they’ll soften and naturally thicken the broth as the soup cooks.
- Keep the gammon mostly submerged: Nestle the joint into the lentils and vegetables before adding the stock. Keeping most of the meat beneath the liquid helps it cook evenly and stay moist enough to shred easily.
- Blend the soup before returning the ham: Remove the gammon and bay leaves, then blend a portion of the lentils and vegetables. This creates a thick, creamy broth without breaking up the shredded ham or losing all the texture of the soup.
- Adjust the consistency at the end: Red lentils continue to absorb liquid as they cook and as the soup cools. If the finished soup is thicker than you’d like, stir in a little hot stock or water until it reaches your preferred consistency.
- Season only after adding the ham back: Smoked gammon releases salt into the cooking liquid, so wait until the meat has been shredded and returned to the soup before tasting. You may find it needs little or no additional salt.
Storing and reheating
- Fridge: Cool the soup promptly, then transfer to airtight containers and refrigerate for up to 3 days.
- Freezer: This soup freezes well. Divide into individual portions and freeze in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for the soup to expand as it freezes.
- Reheating: Defrost frozen soup overnight in the fridge. Reheat gently in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions until piping hot throughout.
- Adjust the consistency: The red lentils will continue to absorb liquid as the soup sits, so leftovers may be considerably thicker. Stir in a splash of water or stock while reheating until the soup reaches your preferred consistency.
Recipe FAQs
No. Red lentils cook relatively quickly and don’t need soaking. Just rinse them in a sieve under cold running water before adding them to the slow cooker.
Red lentils work best in this recipe because they soften and break down, giving the soup its thick, creamy texture. Green or brown lentils hold their shape and may need different cooking times and liquid quantities, so they aren’t a direct swap.
Red lentils absorb a lot of liquid, and the soup will thicken further as it cools. Stir in a little hot water or stock until it reaches your preferred consistency. Add the liquid gradually so you don’t dilute the flavour too much.
The gammon should be tender enough to pull apart easily with two forks. For a reliable check, use a meat thermometer: the centre should reach at least 75°C. If the meat is cooked but still too firm to shred, return it to the slow cooker and give it a little longer.
Easy Slow Cooker Ham and Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 kg (2 lb) smoked gammon joint
- 175 g (1 cup) red lentils
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, sliced
- 1 leek, washed and finely sliced
- 2 large carrots, peeled and chopped
- 2 bay leaves
- 100 g (4 ½ cups) cavolo nero or kale, tough stems removed and leaves chopped
- 1.8 (7 ¼ cups) litres vegetable or chicken stock
Instructions
- Soften the vegetables. Heat the olive oil in a frying pan over medium heat. Add the onion and garlic and cook gently until softened and translucent. Add the leek and celery and continue cooking until softened, without browning.
- Fill the slow cooker. Transfer the softened vegetables to the slow cooker. Add the rinsed red lentils, carrots and bay leaves.
- Add the gammon and stock. Place the smoked gammon joint on top of the lentils and vegetables. Pour in the stock, ensuring the gammon is just covered.
- Slow cook. Cover and cook on high for 3–4 hours or on low for 5–6 hours, until the gammon is cooked through and tender and the lentils and vegetables are soft.
- Shred the ham. Carefully lift the gammon out of the slow cooker and leave it to rest on a chopping board for a few minutes. Remove any rind and excess fat, then shred the meat with two forks, leaving some larger pieces for texture.
- Thicken the soup. Remove the bay leaves. Use a stick blender to blend a portion of the lentils and vegetables directly in the slow cooker, leaving plenty of texture in the remaining soup.
- Add the greens. Stir in the chopped cavolo nero or kale. Cover and allow it to wilt in the hot soup for about 5–8 minutes, until tender.
- Finish and serve. Return the shredded ham to the slow cooker and stir well. Taste before adding any salt, as the smoked gammon will already have seasoned the broth. Add a little hot water or stock if the soup is too thick, then serve.
Notes
- Seasoning: Smoked gammon releases salt into the soup as it cooks. Taste the finished soup before adding any extra salt.
- Consistency: Red lentils naturally thicken the broth. If you prefer a thinner soup, stir in a little hot water or stock at the end.
- Cavolo nero or kale: Either works well. Remove the tough central stems and chop the leaves before adding them to the soup.
Nutrition
If you tried any of these recipes, please let me know in the comments below, and leave a star rating while you’re there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning help, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
I’m trying this today . Can I use spinach instead of kale ?
Absolutely! That will work really well.
I love this soup so much. Take it to work for lunch and everyone gets jealous!
It’s a great one, isn’t it?! So happy you’re the envy of the office! 🙂
What are calories per serving, fantastic recipe and very tasty but currently trying to loose weight and wondered if this soup would be a good addition to my meal plan. many thanks
Hi Nicola, all the nutrition info is at the bottom of the recipe card. It’s 431 calories per serving (the recipe makes 10 servings) and 33g of protein. So even though it’s higher in calories the protein will help to keep you full for longer. Hope that helps. 🙂
This sounds absolutely delicious! I’ve added all needed ingredients to my shopping list for today, and will make this tomorrow. One note, however, you left out the cavolo nero from the ingredients, so I’m just going to rip up a bunch of kale and throw it in there.
Sorry about that! I’ve updated the amount now. It would be nice if cavalo nero was available all year, but trusty kale works great too! Enjoy the soup. And thanks so much for catching that omission and letting me know. It’s very appreciated! 🙂
OMG! I loved this recipe. I just used leftover ham from Sunday lunch and this was spectacular. Thanks for another great recipe!
Such a great idea to use leftover ham! Thanks so much for leaving a rating and a comment!