Description
This hearty Ham and Lentil Soup is a comforting slow cooker recipe that combines smoky bacon, tender ham, and nutritious lentils in a flavorful tomato and herb broth. Perfect for a warming meal, it offers a rich blend of textures and savory taste achieved through a slow simmer that melds the ingredients beautifully.
Ingredients
Scale
Meat and Protein
- 6 strips bacon (cut into small pieces)
- 2 cups diced ham (or more, to taste)
Vegetables
- 1 medium onion (chopped finely)
- 2 sticks celery (chopped finely)
- 2 medium carrots (peeled & chopped finely)
- 4 cloves garlic (minced)
Liquids and Beans
- 6 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1.5 cups dry green or brown lentils
Seasonings
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- Salt & pepper (to taste)
Instructions
- Cook Bacon: Fry the bacon until crispy in a skillet over medium-high heat for about 10 minutes. Once crispy, transfer the bacon pieces to a paper towel-lined plate to drain, leaving 1-2 tablespoons of bacon fat in the skillet for sautéing the vegetables.
- Sauté Vegetables: Add the finely chopped onion, celery, and carrots to the skillet with the reserved bacon fat. Sauté them over medium heat for 5-7 minutes until softened and lightly browned, which will enhance their natural sweetness and flavor.
- Add Garlic and Transfer: Stir in the minced garlic and cook for approximately 30 seconds until fragrant, then transfer this vegetable mixture to the slow cooker.
- Combine Ingredients in Slow Cooker: Add the cooked bacon, diced ham, chicken broth, tomato sauce, lentils, Italian seasoning, oregano, and crushed red pepper flakes to the slow cooker. Stir well to combine all ingredients evenly.
- Slow Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours, allowing the lentils to become tender and the flavors to meld together into a savory, hearty soup.
- Season and Serve: Before serving, season the soup with salt and pepper to taste. Stir well and serve hot for a comforting meal.
Notes
- For a thicker soup, you can simmer uncovered for the last 30 minutes in the slow cooker.
- Adjust the amount of crushed red pepper flakes to control the soup’s spiciness.
- If using a stovetop method instead of slow cooker, simmer on low heat for about 1.5 to 2 hours, stirring occasionally.
- This soup freezes well and can be stored for up to 3 months.
- For a vegetarian version, omit bacon and ham and increase lentils; use vegetable broth instead of chicken broth.
