Description
This comforting Carrot and Lentil Soup features tender lentils, smoky ham hocks, and a medley of sautéed vegetables simmered in a flavorful chicken broth. Perfect for a hearty lunch or dinner, this rustic soup combines wholesome ingredients with fresh herbs for a delicious and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2-3 cloves garlic, minced or pressed
- 2 bay leaves
- 3-4 sprigs fresh thyme (or Herbes de Provence)
- 2 tablespoons chopped fresh parsley (optional)
Main Ingredients
- 2 tablespoons olive oil
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 quarts (8 cups) chicken broth
- 3-4 smoked ham hocks
- 1 pound lentils, rinsed (brown or any type)
Seasonings
- 1 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
Instructions
- Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots, season with kosher salt and ground black pepper. Sauté for 3-4 minutes until vegetables start to soften.
- Add aromatics: Add minced garlic, bay leaves, and fresh thyme or Herbes de Provence to the pot. Continue to sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer ham hocks: Pour in the chicken broth, undrained diced tomatoes, and add the smoked ham hocks to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour or until the ham hocks become tender and release their smoky flavor into the broth.
- Add lentils and cook: Add rinsed lentils to the pot and continue to simmer for an additional 30 minutes, uncovered, until the lentils are tender and cooked through.
- Shred ham hocks: Remove the ham hocks from the soup and shred the meat off the bones. Discard the bones, fat, and skin. Return the shredded ham meat back into the soup.
- Adjust consistency and seasoning: If the soup is too thick for your liking, add extra water or broth until it reaches your desired consistency. Taste and adjust with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley if using. Serve alongside crusty bread for a complete and hearty meal.
Notes
- You can substitute smoked turkey legs or omit the ham hocks for a lighter version.
- Lentils do not require soaking, but rinsing them well removes any debris.
- Adjust the soup thickness by adding water or broth as per your preference.
- Leftovers store well refrigerated for up to 4 days and also freeze nicely.
- For a vegetarian version, omit ham hocks and use vegetable broth instead, adding smoked paprika for smoky flavor.
