If you’ve ever needed comfort in a bowl... this is it

Hey friend! So, Crockpot Ham & Lentil Soup—honestly, this is the dish I whip up when I’m dog-tired or it's one of those rainy Saturdays and everyone’s stomping through the house hungry but unwilling to do the actual cooking (me included). I first made this with leftover Easter ham from my mum’s fridge, not realizing I would be haunted by people asking for it every time there’s even a whiff of ham in the house. One time, I actually dropped half the carrots on the floor and used them anyway (the three-second rule is basically science). Nobody noticed, and the soup was still divine—if that tells you anything.

Why you’ll end up making this, like, way too often

I drag out the crockpot for this soup on days I can’t be bothered to fuss over the stove. My family hoovers it up, and there are very few things I can guarantee that about. Plus, there’s something about the smell—it seeps into every corner of the house like an enthusiastic hug. (One time I forgot to rinse the lentils and the world did not end. Turns out they’re pretty forgiving.) I cook this when I want to use up ham or—let's be real—when I forget to go to the grocery store and these are pretty much the only things left.

You’ll Need These Things (plus some swap ideas!)

About 1 pound of cooked ham, diced (leftovers are perfect; I’ve even used those thick-sliced deli ham steaks in a pinch, works fine)
1 ½ cups dried brown or green lentils (once I tried red lentils—they pretty much turn to mush, but still tasted great)
3 carrots, chopped (or baby carrots, if you’re lazy like me)
2 sticks celery, chopped (don’t have any? Throw in a handful of spinach at the end instead)
1 onion, diced (my grandmother was loyal to Vidalia, but any kind works... except maybe red, which dyes everything purple)
3 cloves garlic, minced (or just a big spoonful from a jar, I won't tell)
5-6 cups chicken stock (I use Better Than Bouillon when I forget to buy real stock)
1 bay leaf (sometimes I just skip it if I can’t find them buried in my pantry chaos)
1 teaspoon dried thyme (oregano also sort of works, in a pinch)
Salt & pepper, to taste (I pepper the heck out of it, but you do you)

Alright, here’s how I muddle through this soup

Honestly, just dump everything into your crockpot—the ham, lentils, veggies, garlic, stock, all the seasonings. Give it a quick stir.
Set your crockpot to low for 7 to 8 hours, or high for 3 to 4 hours. (I lean towards low, especially if I’m out running errands. But honestly, high works too, if you’re in a rush — just watch it, as sometimes lentils cook uneven.)
Halfway through, I usually sneak a little taste (or two). If it needs more broth, splash some in. If it seems like it’s turning into sludge, you probably used red lentils—been there.
Before serving, fish out the bay leaf (or don't; sometimes I forget until someone finds it in their bowl—it’s like the prize in a cereal box). Taste, add more salt or pepper if you’re feeling bold.
Ladle into bowls, and try not to burn your tongue by eating it too fast—guilty.

Notes from someone who’s made every possible mistake

If you use smoked ham, it'll have a stronger taste—sometimes even a bit salty; maybe ease up on added salt (learned the hard way...)
Don’t worry if it looks a bit grayish at first; once it’s cooked chicken stock and all, it kind of sorts itself out.
I swear this soup gets better if you ignore it for a day. But, good luck—leftovers rarely survive in my fridge.

Silly Variations I’ve Tried (and one I regret)

Throw in potatoes—tasty, but turns it into stew and weirdly, no one liked it as much.
Added smoked paprika once, on a whim. Nice subtle heat.
Used turkey instead of ham last Thanksgiving—surprisingly yummy, though I missed the smokiness.
Tried coconut milk (I know…), don’t recommend. It’s just odd.

Gear—What If You Don’t Have a Crockpot?

I honestly think a slow cooker’s magic, but if you don’t have one, just use a good heavy-bottomed pot and let it bubble away on low heat—covered—on the stovetop. You’ll need to stir a bit more often and might need a splash more stock, but it works. Or just borrow one from a neighbor and offer soup as payment (that’s how I met my old neighbor Sue, true story).

How on earth do you store this?

Scoop any leftovers into an airtight container and stick it in the fridge; it’s good for 3 or 4 days, probably more. But—real talk—this almost never makes it that long in my house. Freezes well too, though on second thought, I like it fresh better. The texture changes a bit if you freeze it, but nobody here has ever actually turned it down after thawing.

Serving it up (the best part)

I love this with a slice of crusty sourdough or sometimes just a hunk of cheddar on the side. My wife swears by a sprinkle of chopped parsley and a squeeze of lemon—does brighten it up. Oh, and dunking buttered toast right in the bowl? Next-level. If you’re looking for more soup pairing ideas, Serious Eats has a fun bread suggestion list.

Lessons learned (so you don’t have to repeat them)

I once tried rushing the lentil soak step—spoiler, you don’t even need to soak them, but definitely rinse them, or risk a gritty bite; yikes.
Overfilling the pot makes a serious mess—trust me, clean-up is not worth the extra serving.
Actually, I found stirring once halfway helps stop the lentils sticking (even if the crockpot says it shouldn’t)

FAQ—You actually asked these!

Can I use a ham bone instead of diced ham? Oh, absolutely! Toss it right in. It’ll add tons of flavor—just pull it out before serving and shred any meat off it. I usually just chuck it all in and forget about it for hours.
What if I don’t have lentils? Give split peas a shot; slightly different vibe, but the soup is still hearty and tasty (my cousin tried it, loved it, but said it was more, "pea mush" than soup).
Is it gluten-free? Should be! Just check your stock if you’re sensitive, but lentils and ham are safe ground.
What’s that "Better Than Bouillon" you mention? Ah, here you go: Better Than Bouillon is a concentrated paste I use in place of boxed stock. World's laziest shortcut but super flavorful.
Can kids make this? Sure, with a bit of supervision, mostly for the chopping and hot liquids part (and the sneaky taste-testing—must be supervised so they don’t eat half the ham before it even hits the pot, like my nephew does every time).

Well, that’s the long and winding road to my favorite Crockpot Ham & Lentil Soup. If you end up with flour on your shirt or carrot peels tracked into the hallway, you’re doing it right. And if you stumble across any wild-lentil-related insights yourself, drop me a line—I’m always up for a kitchen chat. Happy slow cooking!

Crockpot Ham & Lentil Soup For Cozy, Lazy Evenings

If you’ve ever needed comfort in a bowl... this is it

Why you’ll end up making this, like, way too often

You’ll Need These Things (plus some swap ideas!)

Alright, here’s how I muddle through this soup

Notes from someone who’s made every possible mistake

Silly Variations I’ve Tried (and one I regret)

Gear—What If You Don’t Have a Crockpot?

How on earth do you store this?

Serving it up (the best part)

Lessons learned (so you don’t have to repeat them)

FAQ—You actually asked these!

Crockpot Ham & Lentil Soup

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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