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
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)
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.
