Reviewed: Jan. 12, 2009

Yum! Yum! Yum! The best lentil and ham soup ever! Next time, I'll use the low-sodium broth as it was quite salty. My dh is not a big soup fan, and he really enjoyed this. Thank you for sharing!

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Katie

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

Nice, fragrant, flavorful soup. I like the balance of lentils, veggies & broth. Family members who are "meh" on the idea of lentil soup in general really like it, too. Maybe saltiness depends on the brand/type of ham and the chicken broth that gets used, because I don't like highly salted foods but I've never had a problem with this soup being too salty. 11 hours is not too much time for it to cook in my crockpot; it could cook for hours more, I think, without actually burning, although I wouldn't cook it that long because all the veggies would be mush and the ham would be tough. I start it the night before, and turn it off as soon as the lentils are tender (it keeps cooking for a while after the pot is turned off).

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Kristin

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This was a great basic recipe, but I made some changes to suit our tastes- it turned out fabulous. I cooked this on the stove for an hour (I was pressed for time); added a can of diced tomatoes instead of tomato sauce; left out the celery and carrots and added 1/4 of a bell pepper & only half an onion; ignored the part about the spices and added chili powder, pepper, salt, and basil to taste, plus a few dashes of hot sauce at the end. I couldn't give this 5 stars because I made so many changes to the original recipe, but it's a great template to work with.

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SilverNBlack

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

My whole family LOVED this soup! The only change I made was added about a cup of water. I just used the ham bone with some ham on it. Great recipe and it will be added to my favorites!

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Jan. 1, 2009

this was really good. i did have to add about 2 cups more of chicken broth to the recipe. also, i think next time i will use more ham and a bit less onion (even though i LOVE onions, it was a bit much). lastly, my lentils were not done after 11 hours. i chilled the soup overnight and slow cooked again the next day on high, and they were still pretty firm. maybe i should pre-cook them a bit next time. other than that, i would love to try variations of this soup. same base ingredients, swap ham for chicken and swap lentils for noodles. thanks so much for the recipe. the seasoning and veggies were amazing!

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 15, 2008

Pretty good soup. Would be nice to come home to on a cold day. I used the leftover Thanksgiving ham bone along with the diced ham for extra rich flavor.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 11, 2008

The soup was very good. I made it exactly as described; however, it seemed to be lacking something - something to make the flavors pop a bit.

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RachelB

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Reviewed: Nov. 22, 2008

Pretty good, a little bland. I would use half the amount of celery and some more spices.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Nov. 4, 2008

I love this recipe! I have made it several times now, and it has come out great every time. The only changes I've made are substituting turkey bacon for the ham and adding crushed bay leaves instead of a whole one. It always come out perfect!

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Elizabeth

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

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Reviewed: Nov. 2, 2008

Very good flavor. I used turkey keilbasa instead of ham. I made the mistake of not cooking it long enough- only about 8 hours and the lentils were still crunchy and the soup was thin and watery. I put it back on the stove the next day on low for 2 hours and it thickened up nicely and the lentils were perfect. I will make this again and will be sure to give it enough time!

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Joelle

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

YUM, this was great and healthy!! I used a 28ou can of stewed tomatoes and enough chicken broth to cover (not sure how much it ended up being). I also added 3 smoked ham hocks, which I think really upped the flavor on this. I cooked on high for 5 hours. I know you're not supposed to take the cover off a slow cooker but I noticed the liquid seemed low, so I added about 1 cup of water maybe in the last hour. I also added the dried spices at that time, which is what I always do. I will definitely be making this all winter!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Sep. 18, 2008

It was pretty good I didn't think there was quite enough flavor. I added a lot more ham when we had leftovers.

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Leasel

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Reviewed: Sep. 1, 2008

I added a bit of extra 'italian' herbs and it turned out great!! Definitely added to the 'do again' cookbook!

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uc20lbs

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

Very good! I added more ham, tom paste vs. sauce & a can of green beans.

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kozmo63

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Reviewed: Jul. 29, 2008

11 hours is TOO LONG for this recipe! When I came back to it, there was a scrim of dried food on top, and it had that harsh, bitter tang that slow-cooker food gets when it's cooked TOO LONG. I have no idea how good this would be if cooked correctly, but I'm not curious enough to find out. p.s. - I think tomato sauce also made this unpleasant.

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Silvire

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Union City, New Jersey, USA

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Reviewed: Jul. 9, 2008

Used advise of many. Cooking for 6, used 1/2 of carrots, only 2 cans of chicken broth, one 14oz can of diced tomatoes and skipped the water. Made a much thicker, tastier soup fit for a king and a small court.

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VICPPI

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Reviewed: Jul. 9, 2008

This recipe is great! I used a ham bone like some suggested as well as the stewed tomatoes instead of the tomatoe sauce. I also added some tomatoe paste and 2 1/2 cups more water, instead of the broth (I was afraid it would be to salty, and was right). I also added some collard greens a couple of hours before it was done. Topped off with a splash of vinegar and a squeeze of lemon juice and it was devine! I would definately make this again.

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Jennifer Craddolph

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Reviewed: Jun. 8, 2008

My young daughter absolutely loves this soup. I do have to plan ahead to get the full cooking time, but it is so good!

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busimami

Cooking Level: Expert

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Reviewed: May 6, 2008

If you really like split pea and ham soup, you would love this. I thought that this recipe was OK, I have to say I wasn't that impressed though. My husband didn't prefer it although I didn't mind it. I just thought that it was a little bland. I added a little extra ham. I might make this again

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chelsea

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: Apr. 9, 2008

I improvised, but it was still excellent. I used a small can of tomato paste instead of sauce. I also added a hambone in addition to the diced ham. Used a little more water. Very salty, but good. I threw in a potato just to draw out some of the saltiness (thanks for the tip, Mom!) and it was even better when my husband got home from work.

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LisaGest

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Slow Cooker Lentil and Ham Soup

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