My Omas Lentil Soup
Warm your soul with a comforting bowl of My Oma’s Lentil Soup—a cherished family recipe that combines hearty ingredients and old-world charm. Packed with earthy dried lentils, tender vegetables like carrots, celery, and potatoes, and the smoky richness of a ham hock, this soup is a perfect way to bring cozy, homemade flavors to your table. Infused with fresh parsley, a splash of tangy apple cider vinegar, and gently simmered with aromatic bay leaf, this one-pot wonder is as nourishing as it is delicious. With just 20 minutes of prep time and a slow, flavorful simmer, My Oma’s Lentil Soup is an easy, satisfying meal that will transport you straight to your grandmother’s kitchen. Serve it with crusty bread or over rice for a hearty, comforting finish!
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Recipe Information
Ingredients
- 2 cups dried lentils
- 6 cups water
- 1 piece smoked ham hock
- 3 medium carrots
- 2 celery stalks
- 1 large yellow onion
- 3 medium potatoes
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Rinse the dried lentils thoroughly in cold water and set aside.
Peel and dice the carrots, celery, and onion. Mince the garlic. Peel and chop the potatoes into bite-sized cubes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and translucent, about 3-4 minutes.
Add the diced carrots, celery, and potatoes to the pot. Sauté for another 5 minutes to enhance their flavors.
Pour in the water and vegetable broth, and add the rinsed lentils. Stir well to combine.
Add the smoked ham hock to the pot, along with the bay leaf, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 60-75 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
Once the soup has cooked, remove the ham hock and bay leaf. If desired, shred any meat from the ham hock and return it to the soup.
Stir in the apple cider vinegar and sprinkle with fresh parsley just before serving.
Taste and adjust seasoning with additional salt and pepper, if needed. Serve warm with crusty bread or over rice for a heartier meal.
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 9004 mg | 391% | |
| Total Carbohydrate | 454.3 g | 165% | |
| Dietary Fiber | 153.8 g | 549% | |
| Total Sugars | 46.2 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 10977 mg | 234% | |
*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.
