Ham and Lentil Soup

This slow cooker Ham and Lentil Soup is a wonderful surprise… it’s easy, it’s light and it’s filling. I find that I like having it around to eat a nice warm cup of it for lunch.

Ham and Lentil Soup Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 4 hours

Ham and Lentil Soup


  • 3 cups reduced-sodium fat-free chicken broth
  • 3 cups water
  • 1 medium onion, chopped
  • 1 1/2 cups chopped celery
  • 1 1/2 cups sliced carrots (about 3 medium)
  • 1 cup dried lentils, rinsed
  • 6 ounces cooked ham, diced finely (or use a ham shoulder and shred after cooking)
  • 1 tablespoon chopped fresh thyme
  • 3 cups fresh baby spinach leaves
  • salt and freshly ground pepper, to taste
  • shredded Parmesan cheese to top, optional


  1. In a 4 to 5 quart slow cooker, combine broth, water, onion, celery, carrots, lentils, ham and thyme. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  2. When ready to serve, stir in spinach. Ladle into bowls and top with Parmesan cheese, if using.


  • If you're preparing this recipe as Dairy Free, leave out the Parmesan cheese.
  • If you're preparing this recipe as Gluten-Free, make sure the ham that you use does not have any added gluten, and be sure to use a brand of chicken broth that is designated as GF.
  • I asked for a piece of ham in my meat Dept, and my butcher had some ham shoulders that he said were wonderful to use for soup. I trimmed it of as much fat as I could and then cooked up the shoulder in my soup. Once cooked, I removed it and took out the leaner pieces of shredded ham and added it back into the soup- really good!
  • Nutritional Information per serving (serving size: Recipe divided into 6 equal portions- excluding Parmesan) Calories: 111, Fat: 1.8g, Saturated Fat: .5g, Fiber: 4.7g, Protein: 11g, Cholesterol: 13.3mg, Carbohydrates: 13.6g
  • Weight Watchers POINTS:  SmartPoints: 4, PointsPlus: 3, Old Points Program: 2
SOURCE: RecipeGirl.com (Adapted from The Ultimate Slow Cooker Cookbook)


  1. postedFeb 9, 2014 10:17 PM
    Kathy Johnston

    I just happened to score some fresh thyme today, had a ham bone that needed to be used, and a half a package of green lentils, and everything else needed for this soup, right down to the parmesan cheese–it was meant to be. So, the soup is in the slow cooker now. I’ll bet it’s going to be good.

  2. postedJan 10, 2014 3:56 PM

    My kids love lentil soup! I will make this one for them one of these cold days.

  3. postedOct 5, 2011 11:57 AM

    This looks delicious, Lori! I love making lentil soup and am always looking for twists on it. Will definitely be trying this one. Thanks for sharing!!

  4. postedJan 9, 2011 8:59 AM

    This looks wonderful and I have printed out both this recipe and the pasta recipe you have posted. I am in WW myself and a Lifetime member. Would it be possible to note what is a serving; i.e.,1 cup, 1-1/2 cups,etc.? That would be so helpful. Thank you, and I will be excited to see the additional WW recipes you post.

    • postedJan 9, 2011 8:22 PM

      @Kathy, Next time I make it, I’ll try to divide it into servings to figure out how much per serving. I should have done that the first time but too hungry!

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