
A cozy slow-cooked soup featuring smoky bacon, savory ham, and tender lentils simmered in tomato-scented broth — perfect for weeknights and leftovers.

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.
I remember serving this to my neighbors after a snowstorm; it warmed everyone through and the pot disappeared fast. Over the years I’ve learned to finely dice the vegetables so the texture is cohesive, and to stir in most of the bacon at the end so some remains crisp for garnish — those little contrasts elevate a humble bowl into something memorable.
What I love most is how forgiving it is: once the ingredients are prepped, the slow cooker does the heavy lifting while the house fills with a warm, smoky aroma. It’s one of those bowls that becomes a ritual — ladling into mugs, topping with crisp bacon, and watching faces relax a little with the first spoonful.
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.
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.
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.
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.
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.
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.
Reserve a small amount of crisped bacon to use as a garnish for texture contrast.
Use low-sodium chicken broth and adjust salt at the end to prevent over-salting from ham and bacon.
Check lentils at the 3-hour mark on high to avoid overcooking; add extra broth if the soup looks too thick.
Cool completely before freezing and leave headspace in containers to allow expansion.
Finely dicing vegetables helps create a cohesive texture that sings in every spoonful.
This nourishing hearty ham and lentil soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Hearty Ham and Lentil Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Fry the bacon in a skillet over medium-high heat until deeply golden and crisp, about 8–10 minutes. Transfer to a paper towel-lined plate and reserve 1–2 tablespoons of the fat in the skillet.
Add onion, celery, and carrots to the reserved bacon fat and sauté over medium heat for 5–7 minutes until softened and lightly browned.
Stir in minced garlic and cook about 30 seconds until fragrant, then transfer the vegetable mixture to the slow cooker.
Add the cooked bacon (reserve some for garnish), diced ham, chicken broth, tomato sauce, lentils, Italian seasoning, oregano, and red pepper flakes to the slow cooker. Stir to combine.
Cook on high for 3–4 hours or on low for 6–8 hours, checking lentils after 3 hours on high for desired tenderness. Add extra broth if the soup becomes too thick.
Season with salt and pepper to taste, stir in most of the reserved bacon, and serve hot with crusty bread or a salad. Garnish with remaining bacon and chopped parsley if desired.
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This recipe looks amazing! Can't wait to try it.
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