A big bowl of comfort, this ham and lentil soup can easily be made in your slow cooker, and offers both flavor and nutrition.
- 1 cup dried brown or green lentils (rinsed, picked through)
- 1 cup chopped carrots
- 1 cup diced onion
- 1 tbsp minced garlic
- (2) 8 oz. pouches of diced, cooked ham
- 1 bag (24 oz) petite yellow potatoes, halved
- 1 can (8 oz) tomato sauce
- 1 can (16 oz) diced tomatoes with juice (do not drain)
- 32 oz chicken broth
- 1 cup water
- 1/2 tsp basil
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1 bay leaf
- Optional: a dash of hot sauce and crushed red pepper flakes, if you want extra kick!
- Add all ingredients to a large slow cooker (minus 1 cup ham if reserving to fry on stovetop) and stir to combine.
- Optional but highly recommended: Reserve 1 cup of ham and fry on stovetop. Add to top of soup for serving.
- Stir all ingredients and put on High for 6 hours, or Low for 10 hours.
- Remove bay leaf, add fried ham to top of soup (if you took that step), and serve!
- Serve with cornbread or sourdough bread.
- When reheating, thin the soup with a bit of water.
- I used a 6-quart slow cooker.
- I highly recommend reserving 1 cup of the ham, and frying it on the stovetop (for serving).
- Category: Soup
- Method: Slow Cooker
Keywords: slow cooker, crockpot, soup, stew, ham, lentil