Description

This hearty Carrot and Lentil Soup is a comforting blend of tender lentils, smoked ham hocks, and a medley of sautéed vegetables simmered in flavorful chicken broth. Perfect for a warming meal, this soup offers rich, smoky depths from the ham hocks balanced with fresh herbs and spices. Served garnished with fresh parsley and crusty bread, it’s an ideal dish for chilly days and nourishing dinners.

Ingredients

Scale

Vegetables

2 cups diced onion
1 cup diced celery
1 cup diced carrots
2-3 cloves garlic, minced or pressed

Herbs & Seasonings

1 teaspoon kosher salt, to taste
1/4 teaspoon ground black pepper, to taste
2 bay leaves
3-4 sprigs fresh thyme or 1 teaspoon Herbes de Provence
2 tablespoons chopped fresh parsley (optional, for garnish)

Liquids & Proteins

2 tablespoons olive oil (divided)
2 quarts (8 cups) chicken broth
3-4 smoked ham hocks

Others

1 (14.5-ounce) can diced tomatoes, undrained
1 pound lentils, rinsed (brown or any type)

Cook Mode Prevent your screen from going dark

Instructions

Sauté vegetables: Heat 2 tablespoons 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 the vegetables for 3-4 minutes until they start to soften but are not browned.
Add aromatics: Stir in the minced garlic, bay leaves, and fresh thyme sprigs or Herbes de Provence. Cook for another minute until the garlic is fragrant, taking care not to burn it.
Simmer ham hocks: Pour in the chicken broth, add the undrained canned diced tomatoes, and carefully place the smoked ham hocks into the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 1 hour until the ham hocks become tender and flavorful infuse the broth.
Add lentils and cook: Rinse the lentils thoroughly and add them to the pot. Continue to simmer the soup for an additional 30 minutes or until the lentils are tender but still hold their shape.
Shred ham hocks: Remove the ham hocks from the pot, shred the meat off the bones using two forks, then discard the bones, fat, and skin. Return the shredded meat back to the soup and stir well.
Adjust consistency and seasoning: Check the soup’s thickness. If it is too thick, add a bit of water or additional broth to your desired consistency. Taste and adjust the salt and pepper seasoning as needed.
Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Serve with crusty bread on the side for a satisfying meal.

Notes

Brown lentils or any lentil type can be used based on preference; rinsing them well is important to remove dust and debris.
If you prefer a vegetarian version, omit the ham hocks and use vegetable broth instead, but the smokiness will be missing.
For a thicker soup, you can puree a portion of it and then stir it back in.
Adjust seasoning carefully after adding ham hocks, as they can add saltiness.
Leftovers keep well refrigerated for 3-4 days and freeze nicely for up to 3 months.