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
- 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.
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!
PrintCarrot and Lentil Soup Recipe
- 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
- 2 tablespoons olive oil
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2–3 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
- 3–4 sprigs fresh thyme (or Herbes de Provence)
- 2 quarts (8 cups) chicken broth
- 3–4 smoked ham hocks
- 1 pound lentils, rinsed (brown or any type)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- 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.
- Add aromatics: Add garlic, bay leaves, and thyme. Sauté for 1 minute, or until fragrant.
- 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.
- Add lentils: Add lentils and cook for 30 minutes, or until tender.
- Shred ham hocks: Remove ham hocks from the pot, shred the meat, and return it to the soup. Discard the bones, fat, and skin.
- Adjust consistency and seasoning: If the soup is too thick, add more water. Season with salt and pepper to taste.
- 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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