Chef Ali’s British-Inspired Comfort in a Bowl
There is something wonderfully thrifty and deeply satisfying about turning a leftover ham bone into a proper meal. In Britain, we have a long tradition of making hearty soups from what’s left after Sunday roast, and this Ham Bone Lentil Soup follows that same sensible philosophy—waste nothing and create something absolutely delicious.
The smoky ham gently simmers with lentils, onion, carrots, garlic, and rich chicken stock until everything softens into a velvety, nourishing soup. A quick blitz with the immersion blender gives it a silky texture, while a dollop of crème fraîche or sour cream and a few tender pieces of ham on top make it feel rather elegant.
This is exactly the sort of soup you’d find bubbling away in a country kitchen on a damp English afternoon. Serve it with warm crusty bread, and you have the perfect lunch or light supper.
Ingredients
- 1 meaty ham bone (or approximately 1–1½ pounds leftover ham)
- 1 pound dried lentils, rinsed
- 1 large white onion, chopped
- 3 carrots, peeled and chopped
- 1 whole head of garlic, cloves peeled
- 4 cups chicken stock
- 4 cups water (or enough to cover)
- 2 tablespoons Better Than Bouillon Roasted Chicken Base
- 1 teaspoon freshly ground black pepper
- Salt to taste (usually very little is needed due to the ham)
- Crème fraîche, sour cream, or Greek yogurt for serving
Instructions
Step 1: Gather Your Ingredients
Everything you need is wonderfully simple: lentils, carrots, onion, garlic, chicken base, and a leftover ham bone.
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Step 2: Build the Soup Base
Add the chopped onion, carrots, peeled garlic cloves, rinsed lentils, chicken stock, water, and chicken base to a large stockpot.
Nestle the ham bone and leftover ham into the pot.
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Step 3: Simmer Until Tender
Bring the soup to a gentle boil, then reduce to a low simmer. Cover partially and cook for 1½ to 2 hours, stirring occasionally, until:
- The lentils are completely soft
- The vegetables are tender
- The ham is falling off the bone
As the soup cooks, the lentils begin to thicken the broth naturally.
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Step 4: Remove the Ham
Lift out the ham bone and any large pieces of ham. Set aside enough tender ham to use as a garnish.
Discard the bone and any excess fat.
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Step 5: Blend Until Silky
Using an immersion blender, puree the soup until smooth and creamy. If you prefer a bit of texture, leave a few small pieces of lentils and vegetables intact.
Taste and adjust seasoning with pepper and, if needed, a small amount of salt.
Chop up some of the leftover ham and put it in the soup.
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Step 6: Serve Like a Proper British Supper
Ladle the hot soup into bowls. Top each serving with:
- A generous dollop of crème fraîche or sour cream
- A few pieces of reserved ham
Serve with buttered crusty bread or toasted sourdough (from Adorno’s of course!)
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Chef Ali’s Tips
- No ham bone? Use a smoked ham hock or leftover baked ham.
- Texture preference: Blend fully for a smooth soup, or only partially for a rustic texture.
- Even better tomorrow: Like many soups, the flavour improves overnight.
- Freeze beautifully: Portion into containers and freeze for up to 3 months.
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What to Serve With It
This soup is splendid with:
- Warm crusty bread and butter
- Cheese toasties
- A simple green salad
- Traditional British oatcakes
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Chef Ali’s Final Thoughts
I adore recipes like this because they make something extraordinary out of ingredients many people might overlook. A humble ham bone, a bag of lentils, and a few vegetables transform into a rich, comforting soup that feels both nourishing and luxurious.
In Britain, we believe some of the best dishes come from making the most of what you already have. This soup is a perfect example—frugal, hearty, and absolutely packed with flavour.
Make a large pot, enjoy a steaming bowl today, and tuck a few portions into the freezer for those evenings when you need a bit of homemade comfort.
Cheers,
Chef Ali 🇬🇧🥣❤️