Description
A comforting and flavorful soup made with ham hock and lentils, perfect for chilly evenings.
Ingredients
Scale
- 1 ham hock (smoked for deeper flavor)
- 1 cup lentils (green or brown, rinsed)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth (low-sodium works well)
- 1 bay leaf
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Heat a large pot over medium heat with a drizzle of oil.
- Add the chopped onion, carrots, and celery, sautéing until softened, about 5–7 minutes.
- Stir in the garlic and sauté for an additional minute until fragrant.
- Add the ham hock, rinsed lentils, chicken broth, bay leaf, and thyme. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and let simmer for about 90 to 120 minutes, or until the lentils are tender and the ham hock infuses its flavor throughout.
- Carefully remove the ham hock, pull off the meat, discard the bone, and return the shredded meat to the pot.
- Season soup with salt and pepper to taste, adding smoked paprika or cayenne pepper if desired.
- Serve warm, garnished with fresh herbs, and enjoy with crusty bread or a light salad.
Notes
For quicker preparation, a pressure cooker can reduce cooking time to about 30 minutes under pressure. This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 26g
- Cholesterol: 70mg
Keywords: ham hock, lentil soup, comfort food, winter recipes, family recipe
