Split Pea Lentil and Ham Soup Recipe

Split pea lentil and ham soup is a hearty, savory soup made with green split peas, brown or green lentils, vegetables, and ham. The legumes simmer together until tender, while a ham bone or diced cooked ham adds deep flavor; serve it hot with bread for a filling meal.

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 2 medium carrots, diced (about 1 cup / 130 g)
• 2 celery stalks, diced (about 1 cup / 100 g)
• 3 garlic cloves, minced (about 1 tablespoon / 9 g)
• 1 teaspoon dried thyme (1 g)
• 1 bay leaf
• 1 cup dried green split peas (200 g), rinsed and picked over
• ½ cup dried brown or green lentils (100 g), rinsed and picked over
• 1 meaty ham hock or ham bone (about 1½ lb / 680 g), or 2 cups diced cooked ham (about 300 g)
• 8 cups low-sodium chicken broth or water (1.9 L)
• ½ teaspoon freshly ground black pepper (1 g), plus more to taste
• Salt, as needed, added near the end
• 1 tablespoon lemon juice (15 ml), optional
• Chopped parsley, for serving (optional)

Instructions

1. Rinse the legumes. Check the split peas and lentils for small stones or debris, then rinse them in a fine-mesh strainer. No soaking is required. If using a ham hock or bone, make sure it fits comfortably in your pot.
2. Soften the vegetables. Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened. Stir in the garlic and thyme and cook for 30 seconds, just until fragrant.
3. Add the soup ingredients. Stir in the split peas, lentils, bay leaf, ham hock or bone, broth, and black pepper. Bring the pot to a boil, then reduce the heat to maintain a gentle simmer. Leave the lid slightly ajar.
4. Simmer until tender. Cook for 75–90 minutes, stirring every 15–20 minutes and scraping the bottom so the legumes do not stick. Add hot water or broth if the soup becomes thicker than you like. The peas should soften and begin to break down, and the lentils should be tender. If using diced cooked ham instead of a bone, add it for the final 20 minutes so it heats through without becoming overly soft.
5. Remove the bone and finish. Transfer the ham hock or bone to a plate. When cool enough to handle, pull off the meat, discard the bone, skin, and excess fat, and shred or chop the meat. Return the ham to the pot and discard the bay leaf. If the soup is very thick, thin it with broth or water; for a smoother texture, mash some of the peas against the side of the pot or briefly blend a portion.
6. Season and serve. Taste before adding salt, since ham and broth can already be salty. Stir in lemon juice if desired, then adjust pepper and salt. Serve hot, topped with parsley if you like. With a ham hock, heat the soup until steaming and the ham is hot throughout; if using any raw pork instead of fully cooked ham, cook it to the USDA FSIS safe minimum internal temperature of 145°F (63°C) and rest it for 3 minutes before serving.

Tips

• Check the legumes before cooking. Split peas and lentils sometimes contain debris. Rinsing and picking them over is worthwhile, and old legumes may take longer to soften.
• Keep the simmer gentle. A rolling boil can make the soup catch on the bottom before the peas are tender. Stir regularly, especially as the soup thickens, and add liquid as needed.
• Go easy on salt at first. Ham hocks, leftover ham, and packaged broth vary in saltiness. Season only after the ham has simmered and its flavor has spread through the soup.
• Use cooked ham for convenience. Diced leftover ham works well if a ham bone is unavailable, though the soup will have less smoky, bone-derived depth. A small pinch of smoked paprika can add a gentle smoky note.

Serving Suggestions

Serve the soup in warm bowls with crusty bread, cornbread, or toasted sourdough for dipping. A simple green salad or a plate of sliced apples and sharp cheese makes a fresh contrast to the soup’s thick, savory texture. Add parsley, a little black pepper, or a few drops of lemon juice at the table to brighten each bowl.

Variations

For a meatier bowl, use 2½ cups (375 g) diced cooked ham and omit the ham hock. For a vegetarian version, leave out the ham and use vegetable broth; add ½ teaspoon smoked paprika (1 g) and taste for salt at the end. The flavor will be different, without the cured pork’s richness.

You can also swap the brown or green lentils for red lentils, but they soften and break down faster, making the soup creamier. Add them for the final 25–30 minutes rather than at the beginning. For extra vegetables, stir in 1 cup (150 g) chopped kale or spinach during the final 5–10 minutes, until wilted.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It thickens as it stands, so loosen individual portions with a splash of water or broth when reheating.

Reheat on the stovetop over medium-low heat, stirring often, until steaming throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. In the microwave, cover loosely, heat in short intervals, and stir between intervals to distribute heat evenly. Freeze cooled soup in airtight containers for up to 3 months for best quality, leaving room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Do split peas and lentils need to be soaked?
No. Rinse and pick them over, then simmer them directly in the soup. Soaking is unnecessary for this recipe and can make cooking times less predictable.

Can I use yellow split peas?
Yes. Yellow split peas work in the same quantity and cook similarly, though they have a slightly milder flavor and give the soup a golden color.

Why are my split peas still firm?
They may be old, or the soup may need more time. Continue simmering gently and check every 10–15 minutes, adding hot water if necessary. Acidic ingredients can slow softening, so add lemon juice only after the legumes are tender.

Can I make this soup in a slow cooker?
Yes. Soften the vegetables in a pan first for better flavor, then add them to the slow cooker with the rinsed legumes, ham hock, broth, and seasonings. Cook on low until the legumes are tender, about 7–8 hours, or on high for about 4–5 hours; remove the bone and finish as directed.

Can I make the soup ahead?
Yes. The flavor holds well, and the texture becomes thicker as it cools. Refrigerate it promptly, then reheat it to 165°F (74°C), thinning with broth or water to restore the consistency you want.

Can I use canned lentils or split peas?
Canned lentils can be stirred in during the final 10–15 minutes, but dried split peas still need to simmer until tender. Canned split peas are less common; if using them, add them near the end and reduce the broth as needed because they are already cooked.

Related

• Sourdough Sub Sandwich Rolls: Soft, Sturdy Hoagie Bread
• Steak Sandwich Roll Recipe with Juicy Sliced Beef
• Roll for Sandwich Merch: Soft Homemade Sandwich Rolls

More recipes to cook

• Le Creuset Roasting Pan: Herb-Roasted Chicken2 hr 10 min
• Large Roasting Pan: Oven-Roasted Chicken and Vegetables2 hr 10 min
• Kimchi Tempering Methods: How to Build Flavor Gently18 min
• KCD2 Tempering Weapons: How to Sharpen at the Grindstone
• Katana Tempering Process: How Traditional Blades Are Made
• Kamado Joe Roasting Accessories: What You Need15 min
• Joule Roasting Guide: Time, Temperature, and Technique1 hr
• Jar Tempering: How to Make a South Indian Tadka9 min

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).