Ham Hock and Lentil Soup
Savor the hearty goodness of this Ham Hock and Lentil Soup, a rustic and nourishing dish that's perfect for cozy evenings. Packed with protein-rich lentils, tender shredded ham hock, and a medley of aromatic vegetables like onions, carrots, and celery, this flavorful soup is slow-simmered to perfection. Infused with the earthy notes of thyme and bay leaf, and finished with a sprinkle of fresh parsley, it strikes the ideal balance between comfort and depth of flavor. Easily customizable with chicken or vegetable stock, this one-pot wonder is both satisfying and versatile. Serve it steaming hot with crusty bread for a meal that's as comforting as it is delicious. Perfect for meal prepping or feeding a crowd, this soul-soothing soup is a staple you'll want to revisit time and again.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 piece Ham hock
- 200 grams Dried green or brown lentils
- 2 tablespoons Olive oil
- 1 large Onion
- 2 medium Carrot
- 2 medium Celery stalk
- 3 cloves Garlic cloves
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1.5 liters Chicken or vegetable stock
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse the lentils under cold water and set them aside.
Heat the olive oil in a large pot over medium heat.
Finely chop the onion, carrots, celery, and garlic, then add them to the pot. Cook for 5–7 minutes until softened.
Add the ham hock, bay leaf, and dried thyme to the pot. Stir to combine.
Pour in the chicken or vegetable stock, then add the rinsed lentils. Stir everything together.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 90–120 minutes, or until the ham hock is tender and the lentils are cooked.
Remove the ham hock from the pot and let it rest for a few minutes. Discard the bay leaf.
Shred the meat from the ham hock, discarding the bone and any excess fat. Return the shredded meat to the pot.
Season the soup with salt and black pepper to taste.
Finely chop the parsley and stir it into the soup just before serving.
Serve hot with crusty bread or your favorite rolls.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.1 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
