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.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

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
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Rinse the lentils under cold water and set them aside.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Finely chop the onion, carrots, celery, and garlic, then add them to the pot. Cook for 5–7 minutes until softened.

Step 4

Add the ham hock, bay leaf, and dried thyme to the pot. Stir to combine.

Step 5

Pour in the chicken or vegetable stock, then add the rinsed lentils. Stir everything together.

Step 6

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.

Step 7

Remove the ham hock from the pot and let it rest for a few minutes. Discard the bay leaf.

Step 8

Shred the meat from the ham hock, discarding the bone and any excess fat. Return the shredded meat to the pot.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Finely chop the parsley and stir it into the soup just before serving.

Step 11

Serve hot with crusty bread or your favorite rolls.

Nutrition Facts

Serving size	2383.2 grams (2383.2g)

Amount per serving	% Daily Value*
Calories	1459

Total Fat 51.40g	66%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 2.70g
Cholesterol 70mg	23%
Sodium 8856mg	385%
Total Carbohydrate 171.70g	62%
Dietary Fiber 30.70g	110%
Total Sugars 21.90g
Protein 85.40g	171%

Vitamin D 0IU	0%
Calcium 353mg	27%
Iron 18mg	98%
Potassium 2956mg	63%

*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.

Source of Calories

Fat: 31.0%

Protein: 22.9%

Carbs: 46.1%