Carrot and Lentil Soup Recipe

This Carrot and Lentil Soup is a hearty and flavorful soup that’s perfect for a cozy meal! It’s packed with nutritious lentils, vegetables, and smoky ham hocks, all simmered together in a rich and flavorful broth. This soup is easy to make and perfect for a healthy and satisfying dinner.

Why You’ll Love This Carrot and Lentil Soup Recipe

  • Flavorful and Nutritious: This soup is packed with protein, fiber, and flavor, thanks to the lentils, vegetables, and ham hocks.
  • Easy to Make: With just a few simple ingredients and easy steps, this soup is a breeze to put together.
  • Perfect for Cold Weather: This hearty soup is the perfect comfort food for chilly evenings.

Ingredients

  • Olive Oil: Used for sautéing the vegetables.
  • Onion, Celery, and Carrots: Provide a flavorful and aromatic base for the soup.
  • Garlic: Adds a pungent kick.
  • Salt and Pepper: Season to taste.
  • Diced Tomatoes: Add sweetness and acidity.
  • Bay Leaves and Thyme: Add depth and complexity to the flavor.
  • Chicken Broth: Creates the base of the soup.
  • Smoked Ham Hocks: Add a smoky and savory flavor.
  • Lentils: A good source of protein and fiber that adds a hearty texture to the soup.
  • Parsley: Adds a fresh and colorful garnish.

How to Make Carrot and Lentil Soup Recipe

Step 1: Sauté the Vegetables

Heat olive oil in a large pot and sauté onion, celery, and carrots until softened. Season with salt and pepper.

Step 2: Add Aromatics

Add garlic, bay leaves, and thyme to the pot and sauté until fragrant.

Step 3: Simmer the Ham Hocks

Pour in chicken broth, diced tomatoes, and ham hocks. Bring to a boil, then reduce heat and simmer until the ham hocks are tender.

Step 4: Cook the Lentils

Add lentils to the pot and cook until tender.

Step 5: Shred the Ham Hocks

Remove the ham hocks from the pot and shred the meat. Discard the fat, skin, and bones. Return the shredded ham to the soup.

Step 6: Serve

Serve the soup hot, garnished with parsley and crusty bread.

Tips for Making Carrot and Lentil Soup Recipe

  • Sauté the Vegetables: Sautéing the vegetables before adding the other ingredients enhances their flavor.
  • Simmer the Ham Hocks: Simmering the ham hocks allows their flavor to infuse the soup.
  • Cook Lentils Until Tender: Make sure the lentils are cooked until tender but not mushy.
  • Adjust the Consistency: If the soup is too thick, add more water or broth. If it’s too thin, simmer for a few more minutes to reduce and thicken.

How to Serve Carrot and Lentil Soup

Carrot and Lentil Soup Recipe
  • As a Main Course: This soup is hearty and satisfying enough to be a meal on its own.
  • With Crusty Bread: Crusty bread is perfect for dipping into the flavorful soup.
  • With a Side Salad: A simple green salad with a vinaigrette dressing complements the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 1 week.

Freezing

This soup freezes well for up to 3 months.

Reheating

Reheat gently on the stovetop or in the microwave.

Carrot and Lentil Soup Recipe

FAQs

1. Can I use a different type of lentil?
Yes, you can use green lentils, red lentils, or French lentils.

2. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used for a vegetarian option.

3. How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the soup.

4. Can I make this soup ahead of time?
Yes, you can prepare the soup a day ahead of time and reheat it when ready to serve.

There you have it! A simple and delicious recipe for Carrot and Lentil Soup. I hope you enjoy it!

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Carrot and Lentil Soup Recipe

Carrot and Lentil Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 1 review
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: soups
  • Method: stovetop cooking
  • Cuisine: American

Description

This Carrot and Lentil Soup is a hearty and flavorful soup that’s perfect for a chilly day. It features tender lentils, smoked ham hocks, and a variety of vegetables simmered in a rich broth.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 23 cloves garlic, minced or pressed
  • 1 teaspoon kosher salt, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 bay leaves
  • 34 sprigs fresh thyme (or Herbes de Provence)
  • 2 quarts (8 cups) chicken broth
  • 34 smoked ham hocks
  • 1 pound lentils, rinsed (brown or any type)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots; season with salt and pepper. Sauté for 3-4 minutes.
  2. Add aromatics: Add garlic, bay leaves, and thyme. Sauté for 1 minute, or until fragrant.
  3. Simmer ham hocks: Add chicken broth, tomatoes, and ham hocks to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until ham hocks are tender.
  4. Add lentils: Add lentils and cook for 30 minutes, or until tender.
  5. Shred ham hocks: Remove ham hocks from the pot, shred the meat, and return it to the soup. Discard the bones, fat, and skin.
  6. Adjust consistency and seasoning: If the soup is too thick, add more water. Season with salt and pepper to taste.
  7. Serve: Serve hot, garnished with parsley (if using) and crusty bread.

Notes

  • Sautéing the vegetables first adds depth of flavor to the soup.
  • Simmer the ham hocks for at least an hour to allow the flavors to meld.
  • Make sure to cook the lentils until they are tender but not mushy.
  • You can prep the vegetables and garlic ahead of time.
  • Leftovers can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 510kcal
  • Sugar: 6g
  • Sodium: 1180mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 13g
  • Trans Fat: 1g
  • Carbohydrates: 60g
  • Fiber: 18g
  • Protein: 35g
  • Cholesterol: 70mg

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