This ham and lentil soup has been a cornerstone of my cold-weather cooking for years. I first put these ingredients together on an evening when the power went out and I relied on pantry staples and a gas stovetop. The combination of smoky bacon, salty diced ham, and the earthiness of green lentils produced a bowl that felt like a warm blanket — comforting, filling, and deceptively simple. Ever since, it has been what I make when friends pop over unexpectedly, when I need a make-ahead dinner, or when I want something that keeps getting better the next day.

What makes this version special is the balance of textures and flavors: crisped bacon folded into soft, meaty ham with lentils that are tender but not mushy, all rounded by a bright tomato base and a hint of heat from crushed red pepper. The vegetables — onion, celery, and carrot — are finely chopped and sautéed in rendered bacon fat for depth, which is a small technique that pays off with a much richer foundation than simply simmering everything together. It’s reliable, forgiving to variations, and perfect for both beginner and experienced cooks.

Ingredients

• Bacon (6 strips): Use thick-cut if you like more texture. I prefer a center-cut or applewood-smoked brand for balanced smoke and saltiness; slice into small pieces so it crisps evenly.
• Onion (1 medium): Yellow or sweet onion works best for depth; finely chop to meld into the broth without large raw chunks.
• Celery (2 stalks) & Carrots (2 medium): Chop finely — these provide the aromatic base and natural sweetness that balances the ham and tomato.
• Garlic (4 cloves): Mince finely and add briefly to bloom its flavor without turning bitter.
• Diced ham (2 cups): Use leftover holiday ham or diced smoked ham from the deli; lean but flavorful pieces work best.
• Chicken broth (6 cups): Low-sodium is recommended so you can control the final seasoning.
• Tomato sauce (1 can, 15 oz): Adds body and a touch of acidity; plain tomato sauce is ideal over heavily seasoned varieties.
• Dry green or brown lentils (1.5 cups): Choose whole lentils — they hold shape better than red lentils during long slow-cooking.
• Seasonings: 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes (adjust to taste), plus salt and black pepper to finish.

Instructions

Step 1 — Crisp the bacon: Heat a large skillet over medium-high and fry the bacon pieces until they are deeply golden and crisp, about 8–10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Reserve approximately 1 to 2 tablespoons of the rendered fat in the skillet — this adds flavor to the vegetables. Step 2 — Sauté the aromatics: Add the finely chopped onion, celery, and carrots to the skillet and sauté in the reserved bacon fat over medium heat for 5–7 minutes, stirring occasionally. Cook until the vegetables are softened and develop a little color — this caramelization builds a richer base for the broth. Step 3 — Add garlic and transfer: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Immediately transfer the cooked vegetable mixture to your slow cooker to prevent the garlic from burning and turning bitter. Step 4 — Combine in the slow cooker: To the slow cooker, add the crisped bacon (reserve a small handful for garnish if desired), diced ham, chicken broth, tomato sauce, lentils, Italian seasoning, oregano, and crushed red pepper flakes. Stir to combine, ensuring the lentils are fully submerged. Step 5 — Cook gently: Cover and cook on high for 3–4 hours or on low for 6–8 hours. On high, expect tender lentils in about 3 hours if you used green lentils; on low the flavors deepen slowly. Stir once halfway through if possible and check liquid level — add a little water or broth if it seems too thick. Step 6 — Finish and season: Before serving, taste and season with salt and freshly ground black pepper. Stir in most of the reserved crisp bacon, saving a little to sprinkle on top for texture contrast. Serve hot with crusty bread or a simple green salad.

Storage Tips

Allow the soup to cool at room temperature for no longer than two hours, then transfer to airtight containers. Refrigerated, it will keep well for 3–4 days. For freezing, portion into meal-sized containers leaving about 1 inch headspace, and label with the date. When reheating from frozen, thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low, stirring occasionally and adding a splash of water or broth to loosen if necessary.

Ingredient Substitutions

If you don’t have ham, smoked turkey or diced smoked sausage are excellent substitutes; reduce final salt if using very salty smoked meats. For a lighter version, omit bacon and sauté vegetables in 1 tablespoon olive oil, then add a teaspoon of smoked paprika for depth. Swap green lentils for brown lentils if that’s what you have — they behave similarly. If you need gluten-free assurance, verify that your broth and tomato sauce are labeled gluten-free.

Serving Suggestions

Serve bowls with torn crusty bread or buttered toast for dipping. Garnish with reserved crisp bacon, a drizzle of extra-virgin olive oil, and a handful of chopped fresh parsley to brighten the bowl. For a heartier meal, offer a simple arugula salad dressed in lemon and olive oil, or top with grated Parmesan for a savory, salty finish.

Seasonal Adaptations

In winter, add chopped kale or Swiss chard in the last 30 minutes of cooking for color and nutrients. Spring calls for swapping some carrots with diced new potatoes for a lighter texture. For a summer twist, finish with fresh basil and a squeeze of lemon to brighten the tomato base and lift the smokiness without overpowering it.

Success Stories

Readers have told me they’ve served this at potlucks and family luncheons with great feedback — one friend doubled the recipe for a community luncheon and came home with empty containers and new recipe requests. My own family calls it "the snow day soup" because it’s what we serve when the weather keeps everyone home; the leftovers always disappear first.

Meal Prep Tips

Prepare the vegetables and bacon ahead and store them in separate airtight containers in the refrigerator for up to 24 hours. Assemble everything in the slow cooker insert the night before, cover and refrigerate, then start the cooker in the morning for a noon meal or before bed for dinner the next day. Label containers with reheating instructions when freezing to make weekday meals effortless.

I hope this bowl becomes a reliable part of your cooking rotation — it’s simple, flexible, and full of comforting depth. Make it your own with the small substitutions that reflect what you have on hand and the tastes you love.