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–+ servings

Easy Rich and Hearty Slow Cooker Ham and Lentil Soup

Crockpot ham and lentil soup is the perfect healthy soup recipe. Full of veggies and tender ham this soup is perfect for freezing and leftovers.
5 from 3 votes
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Course: slow cooker
Cuisine: British
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 10 servings
Author: Deborah Rainford

Ingredients

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 kg (4 cups) smoked gammon joint
  • 175 g (6 ⅙ oz) red lentils
  • 1 (1) yellow onion, diced
  • 3 cloves (3 cloves) garlic, minced
  • 2 (2) sticks celery, sliced
  • 1 (1) leek, washed and finely sliced
  • 2 (2) large carrots, peeled and chopped
  • 2 (2) bay leaves
  • 100 g cavalo nero or kale *see notes
  • 1.8 (1.8) litres of vegetable or chicken stock *see notes

Instructions

  • In a non-stick skillet heat the olive oil over medium heat until it shimmers. Add the onions and garlic to the pan and sauté until they’re soft and translucent. 
  • Heat some oil in a non-stick frying pan and gently saute the onions and garlic until they're soft and translucent. Add in the leeks and celery and let them soften too.
  • Once the leeks, celery, onions and garlic are soft place them in the bowl of your slow cooker. Add the red lentils, bay leaves and chopped carrots. Place the smoked gammon joint on top of the lentils and pour the stock over everything. The gammon needs to be just covered. Cook on high for 3-4 hours or low for 5-6.
  • Once the ham is cooked through remove it from the soup and place it on a wooden chopping board to rest for a few minutes. Use 2 forks to shred the ham leaving a few larger chunks. Use a stick blender to gently blend a little bit of the soup.
  • Stir the cavolo nero into the soup and let it wilt in the hot liquid for about 5-8 minutes. Add the shredded ham back into the soup and give everything a good stir and adjust the seasoning. Serve with bread and butter.

Notes

  1. Go easy on the seasoning here because the gammon will add a lot of seasoning to the whole soup.
  2. I've listed the measurement of the stock that you need, but if you have to add a little more water that's completely fine.
  3. Blending some of the soup will help to thicken it and give it a very hearty and thick texture.
  4. For the cavalo nero, it's only usually available November to February, so use kale instead. And the measurement is an approximation. I usually go for a large handful and add a little bit more if needed.

Nutrition

Calories: 431kcal | Carbohydrates: 14g | Protein: 33g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 109mg | Sodium: 263mg | Potassium: 611mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2198IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg
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