Easy Ham and Lentil Soup
December 21, 2024 • 0 comments
This warm, smokey, nourishing soup is a winter staple at our house. We happily eat these leftovers for breakfast, lunch and dinner. The ham hock adds amazing flavor and body to the soup, while the ham bone adds important nutrition. Start with a good, gelatinous stock to boost the nutrition even more.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1) Smoked Ham Hocks
- (6 cups) Good Broth (or water, but then season the soup more)
- (2) Carrots, diced
- (2) Small Onions, diced
- (3-4) Stalks of Celery, diced
- (1) Clove of Garlic, minced
- (2) Bay Leaves
- (2-3) sprigs of thyme, optional
- Salt
- (1 lb) Brown Lentils, picked over and rinsed
Directions
- Simmer the ham hock in the broth or water for 90-120 minutes, or cook under pressure for 45 minutes.
- Saute the onion, celery, carrots and garlic in lard, bacon fat, tallow, ghee or oil of your choice until softened and fragrant.
- Add the sautéed vegetables, lentils and bay leaves to the broth and hock. Add optional herbs if using (if I have good broth, I often skip these)
- Simmer gently, stirring occasionally, while good smells fill the house, for about 40 minutes until lentils are tender.
- Stir to remove the ham from the hock, breaking it into pieces throughout the soup.
- Add salt and pepper to taste (this will vary depending on the broth you used, so I salt at the end--often with tamari rather than salt, if I need any at all)
- Enjoy! When we're feeling really indulgent, we like to eat this with shredded mozzarella melted on top of our bowls.
Want to amp up the nutrition even more? Start with a gelatinous broth you've made from our pork, turkey or chicken bones or add a couple chicken feet while you are simmering the ham hock.