This Carrot and Lentil Soup is so easy to make. It's healthy but still tastes great — and is full of delicious lentils, vegetables, and savory ham hocks for a smoky flavor! Protein-packed and wholesome, think of this as a (sort of) detox lentil soup recipe
3-4sprigsfresh thymeyou can also use Herbes de Provence if you don't have any fresh thyme- it's delicious both ways
2quartschicken broth(8 cups)
3-4smoked ham hocks
1poundlentilsrinsed- I used brown but any type of lentils will work
2Tablespoonschopped fresh parsleyoptional
Instructions
In large pot or dutch oven, add oil and heat it over medium heat.
Add onions, celery and carrots and season to taste with salt and pepper. Sauté for about 3-4 minutes.
Add garlic, bay leaves and thyme. Sauté for 1 minute until fragrant.
Add chicken broth, tomatoes with juices and ham hocks.
Bring to a boil, then reduce it to medium-low and cook 1 hour until ham hocks are tender.
Add lentils and cook for 30 minutes or until lentils are tender (it may take a bit longer, taste as you go).
Remove the ham hocks to remove ham meat and add that back into the pot- dispose of the fat, skin and bones.
If it seems to be drying out, add more water. Taste it and if need be, season with salt & pepper to taste.
Serve immediately with a garnish of chopped parsley (optional) and crusty bread.
Video
Notes
Taking the time to sauté the onions, celery, and carrots first adds so much flavor and depth to your ham and lentil soup. And, don't forget to season with salt and pepper to really build that savory base!
Make sure to simmer the smoked ham hocks in the broth for at least an hour. Slow cooking them allows the flavors to come together, and the ham hocks become tender. After an hour, remove them to discard fat, skin, and bones. Don't forget to add the meat back to the soup!
Again, keep an eye on those lentils! I know I've mentioned this several times, but it is crucial to cook the lentils until they are tender, not mushy. Taste test as you go to determine whether or not they're done.
Prep ahead: Dice onion, carrots, and celery, peel garlic and wash thyme.
Leftovers and Storage: This will last up to 1 week covered in the refrigerator and freezes well for up to 3 months in an airtight container.