This Carrot and Lentil Soup is so easy to make. It's healthy but still tastes great — and is full of delicious lentils, vegetables, and savory ham hocks for a smoky flavor! Protein-packed and wholesome, think of this as a (sort of) detox lentil soup recipe.
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Why You'll Love Lentils And Carrot Soup
My mother-in-law gave me this recipe for lentil soup with ham. I had mentioned one day in conversation that I grew up eating lentils prepared one way: in marinara sauce and served mixed with either rice or cut-up linguine (i.e. Italian comfort food heaven). Well, Vicky couldn't believe that I'd never had lentil soup and immediately gave me her recipe. So I got to work, and I was thrilled with the results! PS- Another awesome soup recipe I got from my mother-in-law is this Minestrone Soup recipe!
I know you're going to love it too. Why?
- Made with tons of wholesome ingredients
- Perfect after a weekend of indulging
- Smoky, savory, and all-around delicious
- Perfect for a chilly day
- Super easy to make!
Ingredient Information and Substitutes
- Vegetables - I'm using a simple (and classic!) combination of onions, celery and carrots (otherwise known as mirepoix) as well as fresh garlic.
- Diced Tomatoes - Use canned diced tomatoes, and make sure to use all of those yummy juices too.
- Chicken Broth - I almost always use chicken broth for this, but you could also use vegetable broth if you prefer. In any case, I don't recommend replacing with water — you'll miss out on a ton of flavor!
- Lentils - The star of the show here is lentils. Any color works!
- Smoked Ham Hocks - I love using ham hocks in soups, stews, and beans. They come out perfectly tender after simmering alongside the other ingredients. So delicious. That said you could also use sliced ham, a leftover hambone or even kielbasa. Or a combo of the two!
- Seasonings - You'll need salt, pepper, bay leaves, fresh thyme (or Herbs of Provence), and chopped fresh parsley is you want a pretty garnish.
How to Make Carrot Lentil Soup
Step 1: Add the oil to a large pot and heat over medium. Add the onion, carrots, and celery, and season with salt and pepper. Sauté for about 3-4 minutes. Add the garlic, bay leaves, and thyme, then allow the mixture to cook for about 1 minute more.
Step 2: Pour the chicken broth and canned tomatoes into the pot. Next, the ham hocks. Bring the ham and lentil soup to a boil, reduce the heat to medium-low, and cook for 1 hour or until the ham hocks are tender.
Step 3: Add the lentils and cook for 30 minutes or until they become tender too. Remove the hocks from the pot and remove the ham meat before adding the meat back into the pot.
Add more water or broth if needed and adjust seasonings to your taste.. Serve your lentil and ham soup with fresh chopped parsley on top and enjoy!
Frequently Asked Questions
Yes, it's best to rinse lentils before adding them to any recipe. Not only does it remove excess starch, but it also gets rid of any debris. Plus, rinsed lentils are less likely to cause foam during cooking. Taking that extra step is a win-win!
Yes, it is possible to overcook lentils in soup. Make sure to add them during the last 30 minutes of cooking to avoid an overly mushy lentil and ham soup. Overcooking will cause them to break down, meaning they'll become super soft. You want the lentils to have a bit of a bite to them!
Lentil soup will become overly thick if you neglect to rinse the lentils first (all of that extra starch will make the broth thicken), or if you overcook the soup in general. Make sure to rinse the lentils and keep an eye on the pot as it simmers — and remember if it is too thick, simply add some more broth or water!
Tips For Making Lentil Carrot Soup
- Taking the time to sauté the onions, celery, and carrots first adds so much flavor and depth to your ham and lentil soup. And, don't forget to season with salt and pepper to really build that savory base!
- Make sure to simmer the smoked ham hocks in the broth for at least an hour. Slow cooking them allows the flavors to come together, and the ham hocks become tender. After an hour, remove them to discard fat, skin, and bones. Don't forget to add the meat back to the soup!
- Again, keep an eye on those lentils! I know I've mentioned this several times, but it is crucial to cook the lentils until they are tender, not mushy. Taste test as you go to determine whether or not they're done.
- Prep ahead: Dice onion, carrots, and celery, peel garlic and wash thyme.
- Leftovers and Storage: This will last up to 1 week covered in the refrigerator and freezes well for up to 3 months in an airtight container.
What To Serve With This Lentil Soup Recipe With Ham
Round out this meal with these tasty recipes:
Other Soups to Try...
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Carrot and Lentil Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 2 cups onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 2-3 cloves garlic minced or pressed
- 1 teaspoon Kosher salt to taste
- ¼ teaspoon ground black pepper to taste
- 14.5 ounce diced tomatoes canned- undrained
- 2 bay leaves
- 3-4 sprigs fresh thyme you can also use Herbes de Provence if you don't have any fresh thyme- it's delicious both ways
- 2 quarts chicken broth (8 cups)
- 3 smoked ham hocks
- 1 pound lentils rinsed- I used brown but any type of lentils will work
- 2 Tablespoons chopped fresh parsley optional
Instructions
- In large pot or dutch oven, add oil and heat it over medium heat.
- Add onions, celery and carrots and season to taste with salt and pepper. Sauté for about 3-4 minutes.
- Add garlic, bay leaves and thyme. Sauté for 1 minute until fragrant.
- Add chicken broth, tomatoes with juices and ham hocks.
- Bring to a boil, then reduce it to medium-low and cook 1 hour until ham hocks are tender.
- Add lentils and cook for 30 minutes or until lentils are tender (it may take a bit longer, taste as you go).
- Remove the ham hocks to remove ham meat and add that back into the pot- dispose of the fat, skin and bones.
- If it seems to be drying out, add more water. Taste it and if need be, season with salt & pepper to taste.
- Serve immediately with a garnish of chopped parsley (optional) and crusty bread.
Video
Notes
- Taking the time to sauté the onions, celery, and carrots first adds so much flavor and depth to your ham and lentil soup. And, don't forget to season with salt and pepper to really build that savory base!
- Make sure to simmer the smoked ham hocks in the broth for at least an hour. Slow cooking them allows the flavors to come together, and the ham hocks become tender. After an hour, remove them to discard fat, skin, and bones. Don't forget to add the meat back to the soup!
- Again, keep an eye on those lentils! I know I've mentioned this several times, but it is crucial to cook the lentils until they are tender, not mushy. Taste test as you go to determine whether or not they're done.
- Prep ahead: Dice onion, carrots, and celery, peel garlic and wash thyme.
- Leftovers and Storage: This will last up to 1 week covered in the refrigerator and freezes well for up to 3 months in an airtight container.
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