Description
This hearty Carrot and Lentil Soup features tender lentils simmered with aromatic vegetables, smoked ham hocks, and fresh herbs, creating a comforting and flavorful dish perfect for chilly days. The slow cooking process melds savory, smoky, and earthy flavors into a nutritious and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2–3 cloves garlic, minced or pressed
Broth and Proteins
- 2 tablespoons olive oil
- 2 quarts (8 cups) chicken broth
- 3–4 smoked ham hocks
Seasonings and Herbs
- 1 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 3–4 sprigs fresh thyme (or Herbes de Provence)
- 2 tablespoons chopped fresh parsley (optional)
Legumes
- 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, seasoning them with salt and pepper. Sauté for 3-4 minutes until vegetables soften.
- Add aromatics: Stir in minced garlic, bay leaves, and fresh thyme or Herbes de Provence. Cook for 1 minute more until fragrant.
- Simmer ham hocks: Pour in the chicken broth and undrained diced tomatoes. Add the smoked ham hocks. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 1 hour, or until the ham hocks are tender.
- Add lentils and cook: Stir in the rinsed lentils and continue cooking the soup for an additional 30 minutes or until lentils are tender.
- Shred ham hocks: Remove the ham hocks from the pot carefully. Shred the meat off the bones, discarding bones, fat, and skin. Return the shredded meat to the soup.
- Adjust consistency and seasoning: If the soup is too thick, add water to reach your preferred consistency. Taste and adjust with additional salt and pepper as needed.
- Serve: Ladle the soup hot into bowls, garnish with chopped fresh parsley if desired, and serve alongside crusty bread.
Notes
- For a vegetarian version, omit the ham hocks and use vegetable broth instead.
- The lentils do not need pre-soaking but rinsing them well helps remove debris.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust the amount of garlic and herbs based on your flavor preference.
- If you prefer a smoother texture, you can partially puree the soup with an immersion blender before adding the shredded ham.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
