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Carrot and Lentil Soup Recipe

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  • 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
  • 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

  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

Find it online: https://emilyquickdinners.com/carrot-and-lentil-soup-recipe/