Easy Slow Cooker Ham and Lentil Soup

This slow cooker ham and lentil soup is thick, hearty and full of flavour. A smoked gammon joint cooks with red lentils, leeks and vegetables until tender, then the ham is shredded and stirred back into the creamy soup. An easy, budget-friendly meal that makes plenty for leftovers.

5 from 3 votes

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Prep Time: 15

Cook Time: 4

Total Time: 4 15

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, 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

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