If you’re looking for a hearty, comforting bowl of warmth that feels like a hug in a bowl, you’ve got to try this Carrot and Lentil Soup with Smoked Ham Hocks Recipe. It’s the perfect blend of tender lentils, sweet carrots, and the rich, smoky depth from ham hocks, all simmered together to create a soup packed with flavor and soul. Whether it’s a chilly evening or you just want something nourishing and wholesome, this recipe is pure magic in a pot.
Ingredients You’ll Need
Simple ingredients can create the most incredible dishes, and this Carrot and Lentil Soup with Smoked Ham Hocks Recipe is no exception. Each ingredient plays a vital role, from adding texture and sweetness to layering in depth and heartiness that makes this soup so memorable.
- Olive oil: Adds a smooth base and helps sauté the veggies perfectly.
- Diced onion: Brings sweetness and body when softened.
- Diced celery: Offers a mild crunch and aromatic depth.
- Diced carrots: Adds color, natural sweetness, and heartiness to the soup.
- Garlic cloves: Brings fragrant warmth and robust flavor when minced.
- Kosher salt: Essential for enhancing all the natural flavors in the dish.
- Ground black pepper: Adds just the right touch of heat and balance.
- Canned diced tomatoes: Introduces bright acidity and texture complexity.
- Bay leaves: Infuse subtle earthiness and help round out the broth.
- Fresh thyme sprigs: Or Herbes de Provence provide fragrant herbal notes.
- Chicken broth: The flavorful liquid base that ties everything together.
- Smoked ham hocks: The star ingredient that elevates the soup with smoky, meaty richness.
- Lentils: Nutritious and filling, they soak up all the wonderful flavors.
- Fresh parsley: Optional but perfect for a fresh, green finish.
How to Make Carrot and Lentil Soup with Smoked Ham Hocks Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, celery, and carrots, then season with salt and pepper. Sautéing these until they’re just soft unlocks layers of natural sweetness and sets a delicious foundation for the soup’s flavor.
Step 2: Add Aromatics
Next, stir in the garlic, bay leaves, and fresh thyme. Let these cook for about a minute until fragrant. This quick step infuses your oil and vegetables with those wonderful herbal and savory notes that will permeate every spoonful.
Step 3: Simmer the Ham Hocks
Pour in the chicken broth and add the diced tomatoes right along with the smoked ham hocks. Bring everything to a boil, then reduce the heat to let it all gently simmer for about an hour. This slow cooking time lets the ham hocks release their smoky, meaty essence into the broth, deepening the soup’s character.
Step 4: Add Lentils and Continue Cooking
After your ham hocks are tender, add the rinsed lentils to the pot and keep simmering for another 30 minutes or until the lentils are soft but still holding their shape. This step blossoms the soup’s texture and hearty feel, making it wonderfully satisfying.
Step 5: Shred the Ham Hocks
Carefully remove the ham hocks and shred the meat off the bones, discarding the bones, fat, and skin. Return the shredded meat to the soup, giving it a boost of smoky goodness in every bite.
Step 6: Adjust the Consistency and Seasoning
If your soup feels too thick, simply stir in a little water until you get your preferred consistency. Taste and adjust seasoning with salt and pepper to make sure every spoonful sings.
How to Serve Carrot and Lentil Soup with Smoked Ham Hocks Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a burst of color and a little herbal brightness that cuts through the smoky richness perfectly. A drizzle of olive oil or a few croutons can also add texture and a hint of luxury.
Side Dishes
This soup loves good company. Serve it alongside crusty bread for dipping or a simple green salad for a fresh contrast. Mashed potatoes or roasted root vegetables also complement the earthiness of the soup beautifully.
Creative Ways to Present
For a cozy dinner party, ladle the soup into rustic bowls and serve with small, toasted baguette slices topped with melted cheese. Or, for a fun twist, spoon the soup into hollowed-out mini pumpkins or bread bowls for an autumnal vibe that will impress your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for 3 to 4 days. Keep it in an airtight container to maintain its rich flavors and comforting texture.
Freezing
If you want to save some for later, this soup freezes beautifully. Just let it cool completely, transfer to freezer-safe containers, and it’ll keep for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of water or broth while reheating will help bring it back to just the right consistency and warmth.
FAQs
Can I use other types of lentils for this Carrot and Lentil Soup with Smoked Ham Hocks Recipe?
Absolutely! Brown lentils work wonderfully, but green or even red lentils can be used. Just be mindful that red lentils tend to break down faster, so adjust cooking time accordingly.
Is it necessary to use smoked ham hocks?
Smoked ham hocks give the soup its signature smoky depth, but if you prefer, you can substitute with regular ham shanks or even smoked sausage. The flavor will shift slightly, but the soup will still be delicious.
Can I make this soup vegetarian or vegan?
You can make a vegetarian version by skipping the ham hocks and using vegetable broth instead of chicken broth. Adding smoked paprika or liquid smoke helps replicate that smoky flavor without the meat.
How thick should the soup be?
This soup is best enjoyed with a nice balance—thick enough to feel hearty but still ladleable. Feel free to adjust the consistency by adding water or broth if it’s too thick for your liking.
Can I prepare this soup in a slow cooker?
Yes! Brown your vegetables and garlic first to build flavor. Then combine all ingredients except lentils in the slow cooker for about 6 hours on low. Add the lentils in the last hour to prevent them from becoming mushy.
Final Thoughts
This Carrot and Lentil Soup with Smoked Ham Hocks Recipe is a personal favorite that always brings comfort and joy to the table. It’s filling, flavorful, and surprisingly simple to make, which makes it perfect for cozy nights or meal prepping for the week. Give it a try—you’ll wonder how you ever lived without this soul-soothing bowl of deliciousness.
Print
Carrot and Lentil Soup with Smoked Ham Hocks Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Carrot and Lentil Soup combines tender lentils simmered with smoked ham hocks, fresh vegetables, and aromatic herbs to create a warming and flavorful meal. Perfect for cozy days, this soup balances rich smoky notes with the natural sweetness of carrots and the earthiness of lentils, finished with fresh parsley for a touch of brightness.
Ingredients
Vegetables
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2–3 cloves garlic, minced or pressed
Herbs and Spices
- 1 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 2 bay leaves
- 3–4 sprigs fresh thyme (or Herbes de Provence)
- 2 tablespoons chopped fresh parsley (optional)
Liquids and Canned Goods
- 2 tablespoons olive oil
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 quarts (8 cups) chicken broth
Proteins and Legumes
- 3–4 smoked ham hocks
- 1 pound lentils, rinsed (brown or any type)
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 begin to soften.
- Add aromatics: Stir in minced garlic, bay leaves, and fresh thyme or Herbes de Provence. Continue sautéing for about 1 minute until fragrant.
- Simmer ham hocks: Pour in chicken broth and the undrained diced tomatoes. Add the smoked ham hocks to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 1 hour or until the ham hocks are tender and the broth is flavorful.
- Add lentils and cook: After the ham hocks are tender, add the rinsed lentils to the pot. Continue to simmer for an additional 30 minutes or until the lentils are soft and fully cooked.
- Shred ham hocks: Remove the ham hocks from the soup. Carefully shred the meat with two forks, discarding any bones, fat, and skin. Return the shredded meat to the soup.
- Adjust consistency and seasoning: If the soup seems too thick, add some water to reach your desired consistency. Taste and season with additional salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, if using. Serve hot alongside crusty bread for a complete meal.
Notes
- You can substitute ham hocks with smoked turkey legs for a different flavor profile.
- If you prefer a vegetarian version, omit the ham hocks and use vegetable broth instead.
- Rinsing lentils thoroughly helps remove any debris and reduces cooking time.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adding a splash of lemon juice before serving can brighten the flavors.
