Lentil & Ham Soup Difficulty: Intermediate  |  Prep Time: 20 Minutes  |  Serves 6

  • 3 tablespoons olive oil
  • 2 medium yellow onion, ½ inch dice
  • 1 large meaty ham hock, sliced into 1-inch disks
  • 6 cloves garlic, chopped
  • 3 medium carrots, peeled and ½ inch dice
  • 1 ½ cups brown lentils, debris removed and rinsed
  • 6 cups chicken or pork stock
  • Kosher salt and freshly ground black pepper
  • 1 lemon, juiced

Heat olive oil in a large 5-quart stock pot. Sauté onion until translucent, add the ham hock, brown on cut sides, add the garlic and continue to sauté for a minute longer.

Add the carrots, lentils, and stock, 2 tablespoons kosher salt (less if using salted / canned stock) and 1 teaspoon freshly ground pepper and bring to a boil. Cover and reduce heat to simmer. Cook until lentils are soft, about 1 hour.

Remove the ham hock and set aside to cool. Puree the lentils in a blender in batches and pour through a coarse sieve into another pot, taste and adjust seasoning, add lemon juice and heat to serving temperature. Pick the meat off the ham bones and reserve.

Ladle soup into warm bowls and garnish with ham.

Recipe by Draeger’s Cooking School

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