If you are craving a heartwarming, packed-with-flavor bowl that feels like a big hug in a spoon, the Carrot and Lentil Soup with Smoked Ham Hocks Recipe is the answer. This soup perfectly balances the natural sweetness of carrots with earthy lentils and the rich, smoky depth that ham hocks bring. Every spoonful is soothing, nutritious, and surprisingly simple to make, turning humble ingredients into a comforting masterpiece. Trust me, once you try this recipe, it will become a staple in your kitchen for cool evenings and nourishing lunches alike.
Ingredients You’ll Need
The magic of the Carrot and Lentil Soup with Smoked Ham Hocks Recipe lies in its straightforward yet essential ingredients. Each item plays a crucial role—onions, carrots, and celery form a flavorful base; lentils add hearty texture and protein; and smoked ham hocks infuse the broth with a savory, alluring aroma that elevates the entire dish.
- Olive oil: Used to gently sauté the vegetables, building the soup’s foundational flavor.
- Diced onion: Brings sweetness and depth when cooked slowly.
- Diced celery: Adds a subtle crunch and a hint of fresh earthiness.
- Diced carrots: Provides natural sweetness and vibrant color.
- Minced garlic: Offers a fragrant background note to complement the other flavors.
- Kosher salt: Essential for seasoning and enhancing all the ingredients.
- Ground black pepper: Gives a subtle kick and warmth.
- Can of diced tomatoes: Introduces acidity and body to the broth.
- Bay leaves: Imparts a gentle herbal aroma as it simmers.
- Fresh thyme (or Herbes de Provence): Adds fragrant, savory hints to enrich the soup.
- Chicken broth: Forms the silky, savory soup base.
- Smoked ham hocks: The star that lends smoky richness and a beautiful depth of flavor.
- Lentils: The heart of the dish, making it filling and protein-rich.
- Chopped fresh parsley (optional): Gives a burst of fresh, bright green flavor when served.
How to Make Carrot and Lentil Soup with Smoked Ham Hocks Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onions, celery, and carrots, seasoning them with kosher salt and black pepper. Sauté gently for about 3 to 4 minutes until they soften and their natural sweetness begins to bloom, setting a flavorful foundation for the soup.
Step 2: Add Aromatics
Next, toss in the minced garlic, bay leaves, and fresh thyme sprigs. Cook everything together for just about a minute until the kitchen fills with a fragrant, cozy aroma. These aromatics lift the soup’s complexity and layer it with subtle herbaceous notes that you’ll love.
Step 3: Simmer the Ham Hocks
Pour in the chicken broth and the entire can of diced tomatoes with their juices. Nestle the smoked ham hocks right into the pot, then bring all the ingredients to a boil. Lower the heat and let the soup simmer for about an hour, allowing the ham hocks to release their smoky, meaty richness into the broth and become fall-apart tender.
Step 4: Cook the Lentils
Once the ham hocks are tender, add the rinsed lentils to the pot. Continue to simmer for another 30 minutes or until the lentils are perfectly soft and meld beautifully with the soup’s flavors.
Step 5: Shred the Ham Hocks
Carefully remove the ham hocks from the pot. Pull the meat away from the bones, discarding any fat, skin, or bone fragments. Return the shredded pork back to the soup to infuse every spoonful with that smoky, meaty goodness.
Step 6: Adjust Consistency and Seasoning
If your soup seems too thick or hearty, add a bit of water or extra broth to reach your preferred consistency. Taste and adjust seasoning with more salt and pepper as needed — this step ensures every bite hits just right.
How to Serve Carrot and Lentil Soup with Smoked Ham Hocks Recipe
Garnishes
Garnishing your soup is a chance to add fresh contrast and texture. A sprinkle of chopped fresh parsley brings a wonderful brightness that lifts the smoky flavors perfectly. You could also add a swirl of Greek yogurt or a drizzle of good-quality olive oil for extra richness and creaminess.
Side Dishes
This rustic soup pairs beautifully with crusty bread, perfect for dipping and soaking up every last bit of the flavorful broth. A simple green salad with a light vinaigrette or roasted root vegetables also complement the earthy tones and make for a well-rounded meal.
Creative Ways to Present
For a cozy dinner party, serve the soup in small, warm bowls topped with a sprig of thyme or a few crispy fried shallots for texture. You might also ladle it into hollowed-out rustic bread bowls for an inviting presentation that is as fun as it is delicious.
Make Ahead and Storage
Storing Leftovers
The Carrot and Lentil Soup with Smoked Ham Hocks Recipe tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days. The flavors continue to meld, giving you a richer and more satisfying experience each time you reheat a bowl.
Freezing
This soup freezes beautifully. Simply cool it completely, remove the ham bones if any remain, and transfer to freezer-safe containers. It will keep well for up to three months. When you want a cozy meal, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If it thickened in the fridge or freezer, add a splash of water or broth to loosen the consistency. Avoid microwaving for a chunkier texture, but it’s also fine if short on time.
FAQs
Can I use green or red lentils instead of brown ones?
Absolutely! While brown lentils are traditional here for their earthy flavor and firm texture, green or red lentils work as well. Keep in mind red lentils cook faster and tend to soften into a mushier consistency, which will slightly change the soup’s texture.
Is smoked ham hocks the same as regular ham?
Not quite. Smoked ham hocks come from the lower leg of a pig and are typically smoked to deliver a deeper, more intense flavor than regular ham. If you use regular ham, you might want to add a smoky element like smoked paprika or liquid smoke to maintain that signature flavor.
Can I make this soup vegetarian or vegan?
For a vegetarian or vegan version, simply omit the smoked ham hocks and use vegetable broth instead of chicken broth. You can toss in smoked paprika or liquid smoke for a similar smoky flavor, and it will still turn out hearty and delicious.
Why should I rinse the lentils before cooking?
Rinsing lentils helps remove any dust, debris, or small stones that might be mixed in. It also reduces some of the surface starch, preventing the soup from becoming too cloudy or gummy.
How thick should the soup be?
The consistency is flexible based on your preference. The Carrot and Lentil Soup with Smoked Ham Hocks Recipe is typically hearty but still ladle-able. If you prefer brothier soup, just add extra water or broth towards the end of cooking.
Final Thoughts
I hope this Carrot and Lentil Soup with Smoked Ham Hocks Recipe finds a loving spot in your kitchen and on your table. It’s the kind of soup that warms your soul, fills your belly, and feels just like home. Once you make it, it’s hard to stop at just one bowl—so dive in, share generously, and savor every comforting spoonful.
Print
Carrot and Lentil Soup with Smoked Ham Hocks Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and nutritious Carrot and Lentil Soup featuring tender ham hocks, fresh vegetables, and fragrant herbs, simmered to perfection for a comforting meal that serves four.
Ingredients
Vegetables and Aromatics
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2–3 cloves garlic, minced or pressed
- 2 bay leaves
- 3–4 sprigs fresh thyme (or Herbes de Provence)
Proteins and Broth
- 3–4 smoked ham hocks
- 2 quarts (8 cups) chicken broth
- 1 pound lentils, rinsed (brown or any type)
Other Ingredients
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, to taste
- 1/4 teaspoon ground black pepper, to taste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots, then season with kosher salt and ground black pepper. Sauté the vegetables for 3-4 minutes until they start to soften.
- Add aromatics: Stir in minced garlic, bay leaves, and fresh thyme sprigs (or Herbes de Provence) and cook for an additional 1 minute until fragrant.
- Simmer ham hocks: Pour in the chicken broth and add the undrained canned diced tomatoes along with the smoked ham hocks. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let simmer for 1 hour or until the ham hocks become tender.
- Add lentils and cook: Stir in the rinsed lentils and continue to simmer the soup for another 30 minutes, or until lentils are tender.
- Shred ham hocks: Remove the ham hocks from the pot and shred the meat away from the bones, fat, and skin. Return the shredded ham meat to the soup, discarding the unwanted parts.
- Adjust consistency and seasoning: If the soup is too thick, add more water to reach desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot alongside crusty bread for a complete meal.
Notes
- Rinsing lentils before cooking removes impurities and helps with digestion.
- Smoked ham hocks add a rich smoky depth; substitute with smoked turkey leg for a lighter flavor.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on stovetop or microwave, adding water to loosen if needed.
- For a vegetarian version, omit ham hocks and use vegetable broth instead.
