Ham & Lentil Soup

This comforting one-pot wonder combines smoky ham hock with tender lentils and aromatic vegetables for a soul-warming soup that's perfect for chilly days. Simple ingredients come together to create a rich, satisfying meal that fills your kitchen with incredible aromas.

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 285kcal

Equipment

Ingredients

1 1/2 lbs smoked ham hock
10 cups water
2 carrots scraped and sliced
2 celery ribs chopped with their leaves
1 large onion peeled and chopped
1 cup dry lentils rinsed
2 bay leaves
2 whole cloves
1 garlic clove
1 tablespoon dried parsley
6 peppercorns
1/2 teaspoon thyme

Instructions

Make the bouquet garni by placing bay leaves, cloves, garlic, parsley, peppercorns, and thyme in cheesecloth or a metal tea ball.
Place bouquet garni in a large stock pot.
Add water, ham hock, carrots, celery, onion, and rinsed lentils to the pot.
Bring to a boil, then reduce heat and simmer covered for 1 hour or until lentils are tender.
Remove and discard the bouquet garni.
Remove ham hocks from pot and cut meat from bones. Reserve meat and discard bones.
Optional: Blend half of the soup in a food processor or blender, 2 cups at a time, until smooth. Return to pot.
Add reserved ham meat back to soup.
Taste and adjust salt and pepper as needed before serving.

Notes

No need to soak lentils beforehand - they'll cook perfectly in the soup

Regular ham or leftover ham bone can substitute for ham hock

Soup can be made 2-3 days ahead and reheated - flavors actually improve

For a thicker consistency, blend more of the soup; for chunky texture, skip blending entirely

Freeze portions for up to 3 months in freezer-safe containers

Add a splash of vinegar or lemon juice before serving to brighten the flavors

Nutrition