12 Hearty Leslies Ham Lentil Soup Recipes

Mmm, there’s nothing quite like a warm, hearty bowl of Leslie’s Ham Lentil Soup to comfort your soul on a chilly evening. Perfect for home cooks across North America, these 12 recipes promise to deliver not just nourishment but a burst of flavors that’ll have everyone asking for seconds. Whether you’re craving something quick or a seasonal favorite, dive into this roundup and find your next go-to comfort dish!

Classic Leslies Ham Lentil Soup

Wandering through the kitchen on a quiet afternoon, I find myself drawn to the comforting embrace of a pot simmering on the stove, filled with the rich, earthy aromas of Classic Leslies Ham Lentil Soup. It’s a dish that speaks of home, of patience, and of the simple pleasures that cooking can bring.

Ingredients

• 1 cup dried green lentils, rinsed (I love how they hold their shape, offering a slight bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, diced (the sharper the better, to balance the soup’s richness)
• 2 carrots, peeled and diced (for a sweet, colorful contrast)
• 2 celery stalks, diced (their crispness is irreplaceable)
• 4 cups chicken stock (homemade if you have it, for that extra layer of flavor)
• 1 cup diced ham (I prefer a smoky, thick-cut variety)
• 1 bay leaf (a small but mighty flavor booster)
• Salt and pepper (to season, but we’ll be specific about when and how much)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Tip in the lentils, stirring to coat them in the oil and vegetable mixture, for about 1 minute.
4. Pour in the chicken stock, add the bay leaf, and bring to a boil. Then, reduce the heat to low, cover, and simmer for 25 minutes.
5. After 25 minutes, add the diced ham and simmer uncovered for another 10 minutes, allowing the flavors to meld.
6. Season with 1/2 tsp salt and 1/4 tsp pepper, then taste and adjust as needed. Remember, the ham adds saltiness, so go easy at first.
7. Remove the bay leaf before serving.

Velvety yet textured, this soup is a harmony of flavors, with the lentils providing a hearty base and the ham adding a smoky depth. Serve it with a crusty bread for dipping, or for a brighter note, a squeeze of lemon just before eating.

Spicy Leslies Ham Lentil Soup

Wandering through the kitchen on a quiet afternoon, I found myself craving something hearty yet comforting, a dish that could wrap around me like a warm blanket. That’s when the idea of Spicy Leslie’s Ham Lentil Soup came to mind, a recipe that’s as nourishing to the soul as it is to the body.

Ingredients

• 1 cup dried green lentils (I love how they hold their shape, offering a slight bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (the sweetness balances the spice)
• 2 carrots, peeled and chopped (for a pop of color and sweetness)
• 2 celery stalks, chopped (adds a lovely crunch)
• 3 garlic cloves, minced (because garlic is life)
• 1 lb smoked ham, diced (the smoky flavor is key)
• 6 cups chicken stock (homemade if you have it)
• 1 tsp smoked paprika (for that deep, spicy warmth)
• 1/2 tsp cayenne pepper (adjust to your heat preference)
• Salt and freshly ground black pepper (to season)
• 1 bay leaf (for that subtle herbal note)

Instructions

1. Rinse the lentils under cold water until the water runs clear, then set aside. This removes any debris and ensures even cooking.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Add the garlic and cook for another minute until fragrant. The aroma is your cue it’s ready.
4. Stir in the diced ham, smoked paprika, and cayenne pepper, cooking for 2 minutes to meld the flavors.
5. Pour in the chicken stock, add the rinsed lentils and bay leaf, then bring to a boil. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender. Tip: Check occasionally and add more stock if the soup becomes too thick.
7. Season with salt and pepper to taste, then remove the bay leaf before serving.

How the soup turns out is nothing short of magical—the lentils creamy yet intact, the ham infusing every spoonful with smoky depth. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream to tame the heat.

Slow Cooker Leslies Ham Lentil Soup

Now, as the cool breeze of early morning whispers through the kitchen, there’s something profoundly comforting about preparing a dish that simmers slowly, filling the air with warmth and anticipation. This ham lentil soup, a humble yet hearty meal, is my go-to for days that call for simplicity and depth of flavor.

Ingredients

• 1 cup dried green lentils, rinsed (I find the green ones hold their shape better)
• 1 large carrot, diced (about 1 cup, for a sweet crunch)
• 1 medium onion, finely chopped (yellow onions are my preference for their balance of sweetness and sharpness)
• 2 cloves garlic, minced (because everything starts with garlic)
• 1 cup diced ham (I like to use leftover holiday ham for extra flavor)
• 4 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp dried thyme (it’s the herb that subtly ties everything together)
• Salt and pepper (to layer the flavors as you go)

Instructions

1. Heat the olive oil in your slow cooker on the sauté setting, or in a pan over medium heat if your slow cooker doesn’t have one.
2. Add the onion and carrot, sautéing until the onion is translucent, about 5 minutes. Tip: Don’t rush this step; the sweetness of the vegetables forms the soup’s flavor base.
3. Stir in the garlic and thyme, cooking for another minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Transfer everything to the slow cooker if you used a pan, then add the lentils, ham, and chicken broth.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the lentils are tender but not mushy. Tip: Check the soup at the 5-hour mark if cooking on low to ensure the lentils are perfect.
6. Season with salt and pepper to taste before serving.

The soup emerges rich and hearty, with the lentils offering a slight bite against the tender ham and sweet carrots. Serve it with a slice of crusty bread for dipping, or for a brighter note, a squeeze of lemon juice just before eating.

Leslies Ham Lentil Soup with Vegetables

Remembering the first time I stirred together Leslie’s Ham Lentil Soup with Vegetables, the kitchen filled with a warmth that seemed to slow time itself. It’s a dish that carries the comfort of home in every spoonful, a gentle reminder of the simple joys found in a well-made soup.

Ingredients

• 1 cup dried green lentils, rinsed (I find the smaller ones cook more evenly)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup diced ham (I like a smoky, thick-cut variety)
• 6 cups chicken broth (homemade if you have it, but store-bought works fine)
• 1 bay leaf (a small but mighty flavor booster)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust from there)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the ham, lentils, chicken broth, and bay leaf, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Remove the bay leaf and season with salt and pepper, tasting as you go to get it just right.

Once the soup is ready, you’ll notice how the lentils have thickened the broth slightly, creating a hearty texture that’s both comforting and satisfying. The flavors meld beautifully, with the smokiness of the ham complementing the earthiness of the lentils. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh parsley for a pop of color and freshness.

Creamy Leslies Ham Lentil Soup

Falling into the rhythm of a quiet kitchen morning, there’s something deeply comforting about stirring a pot of soup, watching as the ingredients meld into a harmonious blend. This Creamy Leslie’s Ham Lentil Soup is a testament to the beauty of simple, hearty ingredients coming together to create something truly nourishing.

Ingredients

• 1 cup dried green lentils (I love how they hold their shape, offering a slight bite)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, diced (yellow, for its sweetness)
• 2 carrots, peeled and diced (for a pop of color and sweetness)
• 2 celery stalks, diced (the unsung hero of flavor bases)
• 3 cloves garlic, minced (because more is always better)
• 4 cups chicken stock (homemade, if you have it, elevates the soup)
• 1 cup diced ham (I prefer a smoky, thick-cut variety)
• 1/2 tsp salt (adjust as needed, but start here)
• 1/4 tsp black pepper (freshly ground, for the best flavor)
• 1 bay leaf (it’s amazing how one leaf can add so much depth)
• 1/2 cup heavy cream (added at the end for that luxurious texture)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook for 1 minute, until fragrant (tip: don’t let it brown).
4. Add the lentils, chicken stock, ham, salt, pepper, and bay leaf, bringing to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender (tip: check at 20 minutes to avoid overcooking).
6. Remove the bay leaf and stir in the heavy cream, heating through for 2 minutes (tip: do not boil after adding cream to prevent curdling).

Zesty with a hint of smokiness from the ham, this soup boasts a creamy texture that’s both comforting and sophisticated. Serve it with a crusty bread for dipping, or for a lighter option, a crisp green salad on the side.

Leslies Ham Lentil Soup with Kale

Wandering through the kitchen on a quiet afternoon, I found myself drawn to the comforting embrace of a simmering pot, the kind that promises warmth and nourishment with every spoonful. This ham lentil soup with kale is my go-to when the days grow shorter and the air carries a chill, a recipe that feels like a gentle hug.

Ingredients

• 1 cup dried green lentils, rinsed (I love how they hold their shape, offering a slight bite)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity depth)
• 1 medium onion, diced (yellow, for its sweetness)
• 2 carrots, peeled and chopped (about 1 cup, for a pop of color)
• 2 celery stalks, chopped (the crunch is essential)
• 3 garlic cloves, minced (because what’s soup without garlic?)
• 6 cups chicken broth (homemade if you have it, for that rich flavor)
• 1 bay leaf (a small but mighty flavor booster)
• 1 cup diced ham (I prefer a smoky, thick-cut variety)
• 2 cups chopped kale, stems removed (for that vibrant green and slight bitterness)
• Salt and pepper (to layer the flavors as you go)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook for 30 seconds, just until fragrant—don’t let it brown.
4. Pour in the chicken broth, then add the lentils and bay leaf. Bring to a boil, then reduce to a simmer, covering partially. Cook for 25 minutes, until lentils are tender but not mushy.
5. Add the ham and kale, simmering uncovered for another 10 minutes, allowing the kale to wilt and the flavors to meld.
6. Season with salt and pepper carefully, tasting as you go—the ham adds saltiness, so you might need less than you think.
7. Remove the bay leaf before serving. Tip: Letting the soup sit for 10 minutes off the heat deepens the flavors beautifully.

The soup emerges hearty and layered, with the lentils providing a creamy base against the smoky ham and earthy kale. Serve it with a crusty bread for dipping, or a dollop of sour cream for a tangy contrast.

Smoky Leslies Ham Lentil Soup

Zestfully, let’s embrace the comforting embrace of a bowl that feels like a warm hug on a chilly evening, a dish that carries the smoky whispers of Leslie’s cherished memories and the hearty goodness of lentils.

Ingredients

• 1 cup dried green lentils (I always give them a quick rinse to remove any debris)
• 2 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity depth)
• 1 large onion, diced (the sharper, the better for a flavor foundation)
• 2 carrots, peeled and chopped (for a sweet, earthy note)
• 2 celery stalks, chopped (their crispness is non-negotiable)
• 3 garlic cloves, minced (because garlic is life)
• 1 tsp smoked paprika (the smoky soul of the dish)
• 6 cups chicken broth (homemade if you have it, for that extra love)
• 1 lb smoked ham, diced (Leslie’s secret was the smokiness)
• Salt and freshly ground black pepper (to layer the flavors just right)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the garlic and smoked paprika, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the chicken broth and add the lentils, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
6. Add the diced ham, simmering uncovered for an additional 10 minutes to meld the flavors. Tip: Taste and adjust seasoning with salt and pepper now, as the ham adds saltiness.

Perfectly, this soup balances the smokiness of the ham with the earthiness of lentils, creating a texture that’s both hearty and comforting. Serve it with a slice of crusty bread for dipping, or let it stand overnight for the flavors to deepen even more.

Leslies Ham Lentil Soup with Barley

Remembering the first time I stumbled upon this recipe, it was a chilly evening, and the aroma of simmering soup filled the kitchen, promising warmth and comfort. This dish, a hearty blend of flavors and textures, has since become a cherished part of my culinary repertoire, especially during the colder months.

Ingredients

• 1 cup dried lentils, rinsed (I find the green ones hold their shape best)
• 1/2 cup pearl barley, for that chewy texture we all love
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 carrots, peeled and chopped into small pieces
• 2 celery stalks, diced (the crunch adds a nice contrast)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 4 cups chicken broth (homemade is ideal, but store-bought works in a pinch)
• 1 cup diced ham (I prefer a smoky flavor for depth)
• 1 bay leaf (it’s amazing how such a small addition can elevate the soup)
• Salt and pepper to taste (I like to add these at the end to control the seasoning better)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, carrots, and celery, sautéing until the onions are translucent, roughly 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Stir in the rinsed lentils and barley, coating them in the oil and vegetable mixture for about 1 minute.
4. Pour in the chicken broth and add the bay leaf, bringing the mixture to a boil. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Reduce the heat to low, cover, and simmer for 45 minutes, or until the lentils and barley are tender. Tip: Check the soup at the 30-minute mark to ensure it’s not drying out; add a bit more broth if needed.
6. Add the diced ham in the last 10 minutes of cooking to warm through without becoming tough.
7. Season with salt and pepper to taste, then remove the bay leaf before serving.

Finally, the soup should be thick yet brothy, with each spoonful offering a mix of tender lentils, chewy barley, and savory ham. Serve it with a slice of crusty bread for dipping, or for a lighter option, a crisp green salad on the side.

Quick Leslies Ham Lentil Soup

On a quiet afternoon like this, when the light slants just so through the kitchen window, I find myself drawn to the simplicity and warmth of making a pot of soup. It’s a moment to slow down, to savor the process as much as the result.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup diced ham (I love the smoky bits for extra flavor)
• 1/2 cup chopped onion (sweet varieties like Vidalia work beautifully here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup dried lentils, rinsed (no need to soak, which I appreciate on busy days)
• 4 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 bay leaf (it’s amazing how such a small thing can add so much)
• Salt and pepper (I start with 1/2 tsp salt and adjust later)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced ham and chopped onion, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, just until fragrant—don’t let it brown.
4. Add the rinsed lentils, chicken broth, and bay leaf, then bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
6. Remove the bay leaf, then season with salt and pepper to taste. Tip: Lentils absorb salt differently, so it’s best to adjust seasoning at the end.
7. Let the soup sit off the heat for 5 minutes before serving; this allows the flavors to meld beautifully.

The soup should be hearty yet brothy, with the lentils offering a gentle bite against the smoky ham. Try serving it with a slice of crusty bread for dipping, or a dollop of sour cream for a creamy contrast.

Leslies Ham Lentil Soup with Sweet Potatoes

Perhaps there’s no better way to welcome the subtle shift of seasons than with a bowl of hearty ham lentil soup, sweet potatoes lending their earthy sweetness to each spoonful. It’s a dish that feels like a warm embrace, perfect for those evenings when the air begins to carry a hint of autumn’s crispness.

Ingredients

• 1 cup dried green lentils, rinsed (I find the smaller ones cook more evenly)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes (the orange-fleshed variety adds a beautiful color)
• 1 cup diced ham (I prefer a smoky, thick-cut ham for deeper flavor)
• 4 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 teaspoon dried thyme (fresh is lovely, but dried has its own rustic charm)
• 1/2 teaspoon black pepper (freshly ground, if possible)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced ham and cook until lightly browned, stirring occasionally, about 3 minutes.
3. Stir in the sweet potatoes and lentils, coating them in the oil and ham drippings, for about 2 minutes.
4. Pour in the chicken broth, add the thyme and black pepper, and bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils and sweet potatoes are tender. Tip: Stir occasionally to prevent sticking.
6. Check the seasoning, adjusting if necessary, then let the soup sit off the heat for 5 minutes to thicken slightly. Tip: The soup will continue to absorb liquid as it cools.

Now, the soup is ready to serve. Notice how the sweet potatoes have softened into creamy bites, their sweetness balancing the smoky ham and earthy lentils. For a creative twist, top with a dollop of sour cream or a sprinkle of fresh parsley to add a bright contrast to the rich flavors.

Herbed Leslies Ham Lentil Soup

Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of this deeply comforting soup, a recipe that feels like a quiet conversation with the past, each spoonful a tender reminder of home.

Ingredients

• 1 cup dried lentils, rinsed (I find the green ones hold their shape beautifully)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 medium onion, diced (yellow, for its sweetness)
• 2 carrots, peeled and chopped into half-moons (for a hint of color and crunch)
• 2 celery stalks, diced (the unsung hero of flavor bases)
• 4 cups chicken broth (homemade, if you have it, elevates the dish)
• 1 cup diced Herbed Leslie’s Ham (a generous hand here makes all the difference)
• 1 tsp dried thyme (rubbed between fingers to awaken its aroma)
• Salt and freshly ground black pepper (to layer the flavors as you go)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes.
3. Tip: Sweating the vegetables without browning them builds a foundation of flavor without bitterness.
4. Stir in the lentils, thyme, and a pinch of salt, coating them in the oil and vegetable mixture for about 1 minute.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 25 minutes.
6. Tip: A gentle simmer ensures the lentils cook evenly without turning mushy.
7. Add the diced ham, simmering uncovered for an additional 10 minutes to meld the flavors.
8. Season with salt and pepper, tasting and adjusting as needed. Tip: Adding salt in stages prevents over-seasoning.

This soup emerges with a hearty texture, the lentils tender yet distinct, the ham infusing each bite with smoky depth. Try serving it with a crusty baguette for dipping, or a dollop of sour cream for a creamy contrast.

Leslies Ham Lentil Soup with Sausage

Zestfully, I find myself drawn to the kitchen on days like today, where the light slants just so, and the air carries a hint of autumn’s promise. It’s in these moments that a pot of Leslie’s Ham Lentil Soup with Sausage simmers on the stove, its aroma weaving through the house like a warm embrace.

Ingredients

• 1 cup dried green lentils (I love their earthy flavor and how they hold shape)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 lb smoked sausage, sliced (the smokier, the better in my book)
• 1 cup diced ham (leftover from Sunday’s dinner adds a homely touch)
• 1 medium onion, diced (yellow, for its sweetness)
• 2 carrots, diced (for a pop of color and sweetness)
• 2 celery stalks, diced (their crunch is irreplaceable)
• 4 cups chicken broth (homemade, if you have it, elevates the soup)
• 1 bay leaf (a small but mighty flavor booster)
• Salt and pepper (to layer the flavors as you go)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the sliced sausage and diced ham, cooking until lightly browned, about 5 minutes. Tip: Browning the meats adds depth to the soup’s flavor.
3. Stir in the onion, carrots, and celery, cooking until the vegetables soften, about 5 minutes. Tip: Sweating the veggies without browning keeps the soup’s color vibrant.
4. Add the lentils, chicken broth, and bay leaf, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer until the lentils are tender, about 30 minutes. Tip: Stir occasionally to prevent sticking and check for doneness.
6. Season with salt and pepper to taste, then remove the bay leaf before serving.

Silky lentils and hearty chunks of meat make each spoonful satisfying, while the broth carries a smoky richness that’s deeply comforting. Serve it with a slice of crusty bread for dipping, or let it stand alone as a testament to simple, nourishing goodness.

Conclusion

Concluding our roundup, these 12 Hearty Leslie’s Ham Lentil Soup recipes offer a treasure trove of comfort for any home cook. Whether you’re craving something classic or adventurous, there’s a bowl here with your name on it. We’d love to hear which recipe warms your heart the most—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!