If you are looking for a soul-warming, nutritious, and utterly delicious soup to cozy up with on a chilly day, the Carrot and Lentil Soup with Smoked Ham Hocks Recipe is exactly what you need. This hearty blend of sweet carrots, tender lentils, and deeply flavored smoked ham hocks creates a medley of textures and flavors that is both comforting and satisfying. What makes this soup truly special is how the smoky ham infuses every spoonful with richness while the lentils provide a creamy, protein-packed base that feels nourishing from the first sip to the last. It’s a recipe that feels like a warm hug in a bowl, perfect for sharing with family and friends or simply indulging in some well-deserved self-care.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward making this Carrot and Lentil Soup with Smoked Ham Hocks Recipe sing with flavor. Each one plays a crucial role: the olive oil creates the perfect sauté base, the fresh vegetables add sweetness and crunch, and the smoked ham hocks bring in that irresistible smoky depth that sets this soup apart.
- 2 tablespoons olive oil: Use a good quality extra virgin olive oil to add a silky richness to the sautéed vegetables.
- 2 cups diced onion: Adds essential sweetness and a savory backbone to the soup.
- 1 cup diced celery: Contributes a subtle earthiness and crunch that balances the softer veggies.
- 1 cup diced carrots: Brings natural sweetness and beautiful color to the soup.
- 2-3 cloves garlic, minced or pressed: Garlic infuses the broth with a lovely aromatic warmth.
- 1 teaspoon kosher salt: Enhances all the flavors – adjust to your taste.
- 1/4 teaspoon ground black pepper: Adds a gentle heat and complexity.
- 1 (14.5-ounce) can diced tomatoes, undrained: Offers acidity and a fresh, bright note to balance the richness.
- 2 bay leaves: Infuse a subtle herbal earthiness when simmered.
- 3-4 sprigs fresh thyme (or Herbes de Provence): Adds fragrant, floral hints that elevate the soup’s profile.
- 2 quarts (8 cups) chicken broth: The flavorful liquid base that ties everything together.
- 3-4 smoked ham hocks: The star ingredient delivering smoky, meaty depth that transforms the soup.
- 1 pound lentils, rinsed (brown or any type): Provides protein and a creamy texture that makes the soup satisfying.
- 2 tablespoons chopped fresh parsley (optional): Adds a pop of vibrant color and freshness at the end.
How to Make Carrot and Lentil Soup with Smoked Ham Hocks Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, celery, and carrots. Season them with the kosher salt and black pepper. Sautéing these veggies for about 3 to 4 minutes softens them perfectly, releasing their natural sweetness and building a flavorful foundation for the soup.
Step 2: Add Aromatics
Next comes the garlic, bay leaves, and fresh thyme sprigs. Stir these in and cook for just a minute or until the garlic becomes wonderfully fragrant. This quick step intensifies the depth of flavor, letting those lovely herbal and garlicky notes infuse the oil and vegetables.
Step 3: Simmer the Ham Hocks
Pour in the chicken broth and the entire can of diced tomatoes with their juices. Nestle the smoked ham hocks into the pot. Bring the mixture to a boil, then lower the heat and let everything gently simmer for about an hour. This slow simmer is crucial because it tenderizes the ham hocks and pulls out their rich smoky essence into the broth.
Step 4: Add Lentils and Cook
Once the ham hocks are tender, add the rinsed lentils to the pot. Continue to simmer the soup for another 30 minutes, or until the lentils are soft and have absorbed all those wonderful flavors. The lentils will thicken the soup and make it wonderfully hearty.
Step 5: Shred the Ham Hocks
Carefully take the ham hocks out of the pot and let them cool enough to handle. Shred the meat off the bones, discarding the bones, skin, and any excess fat. Return the shredded ham to the soup, stirring it in so every bowl is full of smoky, meaty goodness.
Step 6: Adjust Consistency and Seasoning
If you find the soup too thick for your liking, feel free to add a splash of water or extra broth. Taste the soup and adjust the seasoning with more salt and pepper if needed. This step allows you to tailor the flavors just right before serving.
How to Serve Carrot and Lentil Soup with Smoked Ham Hocks Recipe
Garnishes
Fresh chopped parsley is the perfect finishing touch for this soup, adding a lively burst of green and a subtle herbal lift that brightens every spoonful. A drizzle of good olive oil or a sprinkle of freshly cracked black pepper can also enhance the bowl’s look and flavor.
Side Dishes
Serve this soup alongside crusty bread, like a rustic sourdough or a chewy baguette, to soak up all that delicious broth. A simple green salad with a tangy vinaigrette also pairs wonderfully, balancing the rich flavors with freshness and crunch.
Creative Ways to Present
For an elegant touch, ladle the soup into wide, shallow bowls and garnish with a swirl of crème fraîche or a dollop of tangy yogurt. You could also sprinkle toasted pumpkin seeds or crunchy croutons on top for added texture. These small additions make the Carrot and Lentil Soup with Smoked Ham Hocks Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day, as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing it to keep everything fresh.
Freezing
If you want to save some for later, Carrot and Lentil Soup with Smoked Ham Hocks Recipe freezes beautifully. Transfer cooled soup to freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it has thickened too much in the fridge. Heating slowly preserves the rich flavors and ensures the lentils and ham stay tender.
FAQs
Can I use other types of lentils for this soup?
Absolutely! While brown lentils are traditional and hold their shape nicely, green or French lentils can also work well. Just adjust cooking times slightly to ensure they don’t become mushy.
Is there a vegetarian version of this Carrot and Lentil Soup with Smoked Ham Hocks Recipe?
Yes, you can omit the ham hocks and use vegetable broth instead of chicken broth. Adding smoked paprika or liquid smoke can mimic the smoky flavor you’d miss from the ham.
How do I know when the ham hocks are tender enough?
The ham hocks should be fork-tender after about an hour of simmering. You’ll notice the meat starting to fall off the bone easily, which means it’s ready for shredding.
Can I make this soup in a slow cooker?
Definitely! Sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the ham hocks and lentils are tender.
What if I want a smoother texture for the soup?
For a creamier soup, you can use an immersion blender to partially or fully puree the soup before adding the shredded ham back in. This creates a lovely velvety consistency that some may prefer.
Final Thoughts
This Carrot and Lentil Soup with Smoked Ham Hocks Recipe is truly a beloved classic that delivers comfort and nourishment in every bite. The smoky ham, tender lentils, and sweet carrots all come together in a pot of warmth that feels like home. I encourage you to give this recipe a try—you might just find your new favorite soup to make again and again, perfect for chilly evenings or anytime you need a bowlful of cozy goodness.
Print
Carrot and Lentil Soup with Smoked Ham Hocks Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 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, smoky ham hocks, and fresh vegetables simmered in a rich chicken broth. Perfect for a cozy meal, the soup is packed with flavor and nutrients, featuring a comforting blend of sautéed onions, celery, carrots, garlic, and fragrant herbs. Garnished with fresh parsley and served with crusty bread, it’s a satisfying dish ideal for chilly days.
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)
Other 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)
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots to the pot. Season with kosher salt and ground black pepper. Sauté the vegetables for about 3-4 minutes until they begin to soften and the onions turn translucent.
- Add aromatics: Stir in the minced garlic, bay leaves, and fresh thyme sprigs. Continue sautéing for 1 minute until the garlic is fragrant but not browned, integrating the flavors fully.
- Simmer ham hocks: Pour in the chicken broth and add the can of undrained diced tomatoes. Place the smoked ham hocks into the pot. Bring the mixture to a rolling boil, then reduce the heat to a low simmer. Cover and let cook for about 1 hour until the ham hocks are tender and the broth is infused with smoky flavor.
- Add lentils and cook: Add the rinsed lentils to the pot with the ham hocks. Continue simmering the soup, uncovered, for an additional 30 minutes or until the lentils are tender and cooked through.
- Shred ham hocks: Carefully remove the ham hocks from the soup. Let them cool slightly, then shred the meat, discarding any bones, fat, and skin. Return the shredded meat to the soup, stirring well to combine.
- Adjust consistency and seasoning: Check the soup’s thickness. If it’s too thick, add some water or additional broth to reach your preferred consistency. Taste and adjust seasoning by adding more salt and pepper if needed.
- Serve hot: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve alongside warm, crusty bread for a complete and comforting meal.
Notes
- You can substitute smoked ham hocks with smoked turkey legs for a different smoky flavor.
- For a vegetarian version, omit ham hocks and use vegetable broth instead.
- If you prefer a creamier texture, blend part of the soup with an immersion blender before adding the shredded meat.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Rinsing lentils before cooking helps remove debris and reduces foaming.
