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
Scale
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.
