Easy Rich and Hearty Slow Cooker Ham and Lentil Soup

This hearty and nutritious ham and lentil soup is perfect for a cozy meal. This soup is healthy and delicious with smoky ham, hearty red lentils, and vegetables.

5 from 3 votes

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Prep Time: 10

Cook Time: 4

Servings: servings

Author: Deborah Rainford

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, see notes
1.8 (7 cups) litres vegetable or chicken stock, see notes

Instructions

Sauté Vegetables: Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent. Add the sliced leek and celery, cooking until softened.
Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the red lentils, bay leaves, and chopped carrots.
Add Gammon and Stock: Place the smoked gammon joint on top of the lentils and vegetables. Pour the stock over the ingredients, ensuring the gammon is just covered.
Cook: Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the ham is thoroughly cooked.
Prepare Ham: Remove the gammon joint from the soup and let it rest on a cutting board for a few minutes. Shred the ham using two forks, leaving some larger chunks.
Blend Soup: Use a stick blender to gently blend a portion of the soup to thicken it, maintaining some texture.
Add Greens: Stir in the cavolo nero or kale and allow it to wilt in the hot soup for about 5-8 minutes.
Combine and Serve: Return the shredded ham to the soup, stir well, and adjust the seasoning as needed. Serve hot with bread and butter.

Notes

Seasoning: Be cautious with additional seasoning, as the smoked gammon adds considerable flavour.
Stock: Use the specified amount of stock, but feel free to add more water if necessary to achieve the desired consistency.
Cavolo Nero/Kale: Cavolo nero is typically available from November to February. If unavailable, substitute with kale. The 100 g measurement is approximate; adjust based on preference.

Nutrition

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