Pressure Cooking Essentials & Tips for Perfect Lentils

For those venturing into the convenient world of pressure cooking, or looking to refine their skills, we offer a treasure trove of easy one-pot meal recipes. Before diving into this delicious lentil soup, let’s equip you with a few fundamental tips for maximizing your Instant Pot or other electric pressure cooker:

• Bookmark Our Instant Pot Resources: Make sure to bookmark our dedicated Instant Pot recipes page. We are constantly updating it with new and exciting dishes each week, providing endless inspiration for your culinary adventures.
• Master Cooking Times: For efficient and successful pressure cooking, printing this essential Instant Pot cooking times cheat sheet is highly recommended. It serves as an invaluable reference, helping you understand precisely how long different ingredients, such as meats, vegetables, and various beans, need to cook to achieve optimal tenderness and flavor in your pressure cooker.
• Consider a Non-Stick Inner Pot: While not strictly necessary, investing in a non-stick inner pot can significantly enhance your pressure cooking experience. It makes sautéing ingredients before pressure cooking much easier and simplifies cleanup considerably.
  • Even with a non-stick pot, it’s beneficial to understand how to deglaze a pressure cooker after sautéing. This simple technique involves adding a bit of liquid and scraping up any browned bits from the bottom, which prevents the dreaded “burn” warning and adds a layer of rich flavor to your soup. A non-stick liner simply reduces the likelihood of these issues.

For your reference, all the pressure cooker recipes developed on this site, including this hearty lentil soup with ham, are typically tested and perfected using a standard 6-quart Instant Pot model.

Ninja Foodi Lentil Soup & Essential Ingredients

Creating this flavorful lentil soup is incredibly simple, requiring only a handful of core ingredients that provide a fantastic foundation for culinary creativity. Feel empowered to double the amount of vegetables if you desire an even heartier, more produce-packed soup. Just keep in mind that adding more solids will naturally reduce the overall liquid ratio slightly, though this is easily rectified by adding a bit more broth later – a budget-friendly adjustment!

When preparing this delicious recipe in your Ninja Foodi, ensure you use the appropriate pressure cooking lid, not the air frying lid, to achieve the desired results.

Lentils come in various hues, but red lentils are particularly noted for their quick cooking time and tendency to become incredibly tender, often transforming into a lovely yellowish color once fully done. Here’s a breakdown of the essential ingredients for your ham and lentil soup:

1. Dry Lentils: The star of our soup! Choose your favorite type; red, brown, or green lentils all perform wonderfully in this recipe.
2. Diced Pre-cooked Ham: This is an excellent opportunity to utilize those delicious holiday leftovers. If you’ve recently prepared our Instant Pot ham or Ninja Foodi ham, you likely have perfectly diced ham ready for action in your refrigerator. Alternatively, fresh ham or a smoky ham hock can infuse a deeper, more profound flavor. For a delightful vegetarian lentil soup, simply omit the ham entirely.
3. Celery: An indispensable and economical addition that contributes a refreshing aromatic note and a pleasant textural element to the soup.
4. Carrots: These vibrant root vegetables add a subtle sweetness and beautiful color, perfectly complementing the savory ham and earthy lentils.
5. Broth of Choice: Chicken broth is our preferred liquid base for this recipe, offering a rich flavor. However, feel free to substitute with vegetable broth for a vegetarian option, or even beef broth for a more robust profile.
6. Bay Leaves (Optional): For an extra layer of nuanced aroma and flavor, consider adding one or two bay leaves during the cooking process. Remember to remove them before serving.

Of course, basic salt and freshly ground black pepper are crucial for seasoning to taste. Beyond that, feel free to incorporate any other favorite seasonings or herbs to personalize your soup. Now, let’s get ready to cook!

Do You Need to Soak Lentils Before Making Soup?

One of the most frequently asked questions when preparing legumes is whether they require pre-soaking. When it comes to lentils, you’ll be delighted to know the answer is a definitive “Nope!” Unlike many dried beans, soaking lentils before adding them to your soup is completely unnecessary. All they need is a quick rinse under cold running water to remove any potential dust or debris, and then they’re ready to be tossed directly into the cooking pot.

This “no-soak” advantage, coupled with the fact that the ham you’ll be using is already pre-cooked, makes this recipe a true “dump and go” marvel. There’s no need for any initial sautéing of the meat or extensive prep work, allowing you to get a delicious, hearty meal on the table with incredible speed and minimal fuss. It’s truly one of the simplest and most rewarding recipes you’ll make!

Can You Overcook Lentils in Soup? Achieving the Ideal Texture

Indeed, lentils can certainly be overcooked, and doing so will significantly alter their desired consistency within your soup. When lentils are cooked beyond their optimal point, they tend to lose their individual shape and can become excessively soft, turning into a mushy texture. While a smooth consistency might be desirable in some dishes, like our creamy Instant Pot split pea soup, for lentil soup, most people prefer a balance – tender lentils that still offer a bit of textural integrity and don’t completely disintegrate.

The goal is to cook them until they are soft and palatable, ensuring they are no longer crunchy, but ideally maintaining some structure. There’s a subtle, fine balance to achieving this, and personal preference undoubtedly plays a significant role. If you happen to enjoy a very smooth, broken-down lentil in your soup, then prolonged cooking times won’t be a concern for you.

On the other hand, if you prefer your lentil soup with a distinct texture, where the lentils still hold their shape and offer a pleasant bite, then it’s best to err on the side of a shorter cook time, much like our recommended method. For our recipe, 30 minutes under high pressure for 1 cup of dry lentils (plus the appropriate liquid) consistently yields perfectly tender lentils that don’t become overly soft. As you can observe in our recipe photos, our lentils remain distinct and offer that ideal textural presence. This precise timing is perfect, in our opinion.

It’s also important to note how the soup evolves over time. When reheated as leftovers, lentil soup will naturally become substantially softer and thicker over the next day or two, as the lentils continue to absorb liquid and break down further. Anticipate this change; however, rest assured that the soup will still be incredibly flavorful and satisfying.

What Kind of Lentils Are Best for Soup?

When selecting lentils for your soup, you’ll find a variety of types, each offering unique characteristics that can influence the final texture and appearance of your dish:

• Red Lentils: These are quick-cooking and tend to break down easily, creating a naturally thick and creamy soup. They often turn a golden-yellow color when cooked. If you prefer a smoother, more puréed-style soup, red lentils are an excellent choice.
• Brown Lentils: A wonderfully versatile and common choice for soups, brown lentils hold their shape better than red lentils but still become delightfully tender. They have a mild, earthy flavor and are perfect for a classic, hearty lentil soup.
• Green Lentils: As showcased in some of our recipe images, green lentils are quite robust. They maintain their shape exceptionally well even after extended cooking, providing a more distinct and structured texture to your soup. They take slightly longer to cook than red or brown lentils but are well worth it for their integrity.
• Black Lentils (Beluga Lentils): These are the firmest and smallest of the common lentil types, resembling caviar, hence their nickname. Black lentils hold their shape the best, offering a firm, al dente texture. They are also highly nutritious but require the longest cooking time. If you desire a lentil that stays intact and adds a visual pop, black lentils are a great option.

Beyond the classic ham, you can certainly experiment with other proteins to customize your lentil soup. For instance, if you have leftover cooked pork chops that you’d rather not see go to waste, dice them into quite small pieces. This ensures they absorb the savory broth, becoming nice and moist, and easy to chew within the soup. This adaptable approach is something we often apply to our Instant Pot barley soup after the holidays, making it a fantastic way to reinvent various leftovers.

However, it’s the inclusion of diced ham that truly elevates this meal. The ham brings a wonderful balance of salty and subtly sweet flavors that perfectly complement the earthy lentils and tender vegetables. With such a flavorful meat component, you’ll typically find that very little additional seasoning is needed – often just a simple pinch of salt and pepper is sufficient to harmonize all the delicious elements.

Stovetop Lentil Soup: The Traditional Method (Detailed)

While the Instant Pot offers unparalleled speed and convenience, preparing this lentil soup on the stovetop provides a satisfying, traditional cooking experience. It requires a bit more active attention but yields equally delicious results. To make this soup on your stovetop, you’ll combine all the ingredients in a large pot or Dutch oven and bring the mixture to a boil before reducing it to a gentle simmer.

The key to perfect stovetop lentils lies in intermittent stirring and consistent monitoring. Stir the soup every so often to ensure the lentils cook evenly and prevent them from sticking to the bottom of the pot. As the lentils begin to soften, stay close to the stove. Start checking their tenderness after approximately 35 minutes by tasting a small amount. Continue to cook, checking every few minutes, until the lentils reach your preferred level of softness – tender but not mushy.

Once the lentils are just right, remove the pot from the heat immediately. Remember that the residual heat from the hot broth will cause the lentils to continue softening slightly, especially if you leave the lid on. For the best texture and to prevent overcooking, we recommend serving your stovetop lentil soup right away. Enjoy the rich aromas and comforting warmth of this traditionally prepared dish!

Step-by-Step: Pressure Cooker Lentils and Ham

Creating a wonderfully rich and comforting lentil soup with ham in your pressure cooker is remarkably simple and efficient:

1. Combine Liquids and Solids: Begin by pouring your chosen broth (chicken or vegetable) into the inner pot of your pressure cooker. Then, add the thoroughly rinsed dry lentils, diced pre-cooked ham, chopped celery, and carrots. Give all the ingredients a good stir to ensure they are well combined and submerged in the liquid.
2. Pressure Cook to Perfection: Secure the lid onto your pressure cooker and ensure that the steam release valve is set to the sealing position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 30 minutes. This duration is ideal for achieving perfectly tender lentils without overcooking them.
3. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally. This process is crucial for the lentils, as it prevents them from bursting and ensures a consistent, tender texture. Natural release typically takes approximately 20 minutes, so be patient and let the cooker do its work.
4. Final Touches and Serve: Carefully lift the lid once the float valve has dropped. Give the soup a gentle stir, then taste and adjust the seasonings with additional salt and pepper if desired. Your hearty and flavorful lentil soup with ham is now ready to be enjoyed!

Stovetop Method (Detailed Instructions)

For those who prefer the traditional stovetop cooking method, here are the detailed steps:

1. Preparation: In a large stock pot or a Dutch oven, combine all the ingredients: your chosen broth, rinsed lentils, diced ham, chopped celery, carrots, and any desired seasonings (like salt, pepper, or a bay leaf).
2. Bring to a Boil, Then Simmer: Place the pot over medium-high heat and bring the mixture to a vigorous boil. Once boiling, immediately reduce the heat to a low simmer. Place a lid securely on top of the pot.
3. Cook Until Tender: Allow the soup to simmer gently. Stir the soup every 10-15 minutes to prevent the lentils from sticking to the bottom and to ensure even cooking. Begin checking the lentils for tenderness after about 35 minutes. Continue cooking, checking every few minutes, until they reach your preferred consistency. This process typically takes approximately 35-45 minutes in total, depending on the type of lentils and your stovetop.
4. Rest and Serve: Once the lentils are tender to your liking, remove the pot from the heat. Keep the lid on and let the soup rest for an additional 10 minutes. This resting period allows the flavors to meld further and the lentils to finish softening gently. Then, serve immediately for the best texture and flavor.

To truly elevate your serving, consider a sprinkle of fresh diced parsley or a generous grating of shredded Parmesan cheese – both are fantastic garnishes. You’ll find a convenient printable recipe card with all precise measurements included at the bottom of this article for easy reference. 😉

How Do You Thin Lentil Soup?

Lentil soup, much like many legume-based dishes, has a natural tendency to thicken over time, especially after it cools down or when served as leftovers. This is due to the lentils absorbing more liquid and releasing their starches. Fortunately, thinning your lentil soup back to your desired consistency is an incredibly simple process.

To adjust the thickness, simply pour in a few tablespoons of additional broth (chicken broth or vegetable broth, depending on your preference and whether you’re making a vegetarian version) at a time. Stir the soup thoroughly after each addition, allowing the broth to integrate and assessing the consistency. Continue this gradual process until the soup reaches the perfect, pourable consistency you desire. This quick and easy adjustment ensures that your leftover lentil soup is just as delightful and enjoyable as it was when freshly made.

Slow Cooker Lentil Soup with Ham: A Gentle, Flavorful Approach

For those who appreciate the convenience of a “set it and forget it” meal, this lentil soup can be beautifully prepared in a slow cooker, yielding a dish that is deeply flavored and wonderfully tender. You’ll use the exact same delicious ingredients as the Instant Pot and stovetop methods, making it incredibly adaptable.

Simply combine all your ingredients—lentils, diced ham, vegetables, and broth—in the slow cooker pot. Set your slow cooker to the low heat setting and allow it to cook gently for 8-10 hours, or until the lentils have become perfectly tender. The extended, low-temperature cooking process is fantastic for developing rich, complex flavors, resulting in an exceptionally comforting soup. If you prefer an even smoother consistency, a quick pass with an immersion blender at the end can partially purée the soup. You also have the option to prepare Slow Cooker Lentils separately and then stir in your cooked ham towards the end of the cooking cycle for a slightly different approach.

Ham and Lentil Soup Without a Ham Bone: Delicious Variations

While a ham bone can undeniably impart incredible depth and richness to a soup, you absolutely do not need one to create a profoundly flavorful ham and lentil soup recipe. Diced ham, especially if it’s flavorful leftover holiday ham, works perfectly well on its own. For foundational, economical, and delicious additions, carrots, celery, and onion are always fantastic choices. These three ingredients form the classic “mirepoix” aromatic base that enhances almost any savory soup.

One memorable Easter, we elevated this soup by using ham that had been expertly smoked. The resulting flavor profile was truly phenomenal, adding an incredible, complex depth that transformed the entire dish. Don’t hesitate to experiment with different preparation methods or types of ham to find your ultimate favorite.

Below, you’ll find the nutritional information for this recipe. Please keep in mind that the exact saturated fat and sodium content can vary depending on the specific type of ham and broth you choose to use. Although we haven’t extensively tested this particular recipe for shorter slow cooker durations, we anticipate it would still turn out well, perhaps requiring 4-6 hours on low, with a tenderness check recommended at the 4-hour mark. We sincerely hope this comprehensive guide has helped you master the art of cooking lentils and that this ham and lentil soup becomes your new favorite comforting dish!

Recipe Card: Lentil Soup with Ham

Lentil Soup with Ham

By Justine

A versatile recipe for Instant Pot, Ninja Foodi, or stovetop lentil soup with ham. Perfect for leftover ham or fresh ingredients.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Servings: 6

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Equipment

• 1 pressure cooker (or large stock pot for stovetop)

Ingredients

• 1 cup dry lentils
• 1 cup chopped celery
• 2 cups leftover, precooked, diced ham (or omit for vegetarian)
• 1 cup chopped carrots
• 3 cups chicken broth (or vegetable broth for vegetarian)
• 1 pinch salt and pepper (to taste)

Instructions

1. Pour broth into pressure cooker or large stock pot.
2. Place all other ingredients into the pot and stir.
3. For Pressure Cooker: Close lid and steam valve. Cook on high pressure for 30 minutes, then let pressure release naturally when done. Lift lid, taste, season with salt and pepper if desired and serve.
4. For Stovetop: In a pot, set to medium heat and place a lid on top. Intermittently stir and check lentils until they are tender (approximately 35-45 minutes). Remove from heat when tender, leave lid on and let it sit for 10 minutes, then serve.
5. *Tip: If you find the soup is too thick, simply add more chicken broth, a few tablespoons at a time, until it reaches your preferred consistency.

Nutrition (Approximate per 2oz serving)

Calories: 244kcal, Carbohydrates: 22g, Protein: 19g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 29mg, Sodium: 1021mg, Potassium: 645mg, Fiber: 11g, Sugar: 2g, Vitamin A: 3654IU, Vitamin C: 11mg, Calcium: 42mg, Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation. Variations may occur based on specific ingredients and brands used.

Additional Info

Course: Appetizer, Side Dish, Soup

Cuisine: American