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)

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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.