Hey there, soup lovers!
Are you in the mood for something cozy? I’ve got a delicious recipe that will warm you right up.
Today, we’re making ham hock and lentil soup!
It’s hearty, flavorful, and so easy to whip up. Plus, it’s packed with protein and nutrients.
Grab your pot, and let’s dive into this comforting dish together!
Possible Ingredient Alternatives
Ham hock can be replaced with smoked turkey leg or smoked pork belly for a similar smoky flavor and texture. These alternatives provide comparable protein content while offering different fat profiles. Adjust cooking time as needed to ensure meat tenderness. Lentils can be substituted with split peas or chickpeas for varied texture and nutritional profiles. Cooking times may need adjustment, with chickpeas requiring pre-soaking or longer cooking. Ham stock cubes can be replaced with vegetable bouillon cubes or homemade vegetable stock for a vegetarian option. This substitution reduces sodium content while maintaining depth of flavor. Adjust salt levels in the recipe accordingly, as vegetable-based options may be less salty than ham stock.
| Preparation Time | 20-30 minutes |
| Cooking Time | 120 minutes |
| Total Time | 140-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 40-50 g
- Fat: 15-20 g
- Carbohydrates: 100-120 g
Ingredients
- 1/2 turnip
- 1 ham hock (smoked for best flavor)
- 4 ham bouillon cubes
- 2 bay leaves
- 10.6 oz lentils (green or brown work best)
- 2 carrots (peeled and diced)
- 1 large bunch parsley (freshly chopped for garnish)
- 2 onions
- 120 fl oz water
Step 1: Prepare the Ingredients
Start by rinsing the lentils with water until the water runs clear.
This will help remove any impurities.
Next, peel and finely chop the onions.
Peel and grate the carrots and turnip, ensuring all the vegetables are ready for cooking.
Step 2: Begin Cooking the Soup
In a large soup pot, combine the chopped onions, grated carrots, and grated turnip.
Add the ham hock and bay leaves for flavor.
Include the four ham stock cubes to enhance the broth.
Pour in boiling water, using it to rinse out any remaining lentils in their bowl before adding them to the pot.
Stir the mixture for about a minute to ensure the stock cubes completely dissolve.
Step 3: Cook and Incorporate Herbs
Cover the pot and cook the soup on medium heat for approximately 2 hours.
After the first hour, roughly chop a large handful of parsley and add it to the pot, which will provide a fresh aromatic flavor to your soup.
Continue cooking for the remaining hour.
Step 4: Prepare the Ham Hock
Once the soup has cooked for 2 hours, carefully remove the ham hock from the pot and place it on a plate to cool.
After it has cooled enough to handle, remove the fat and shred the meat from the bone into chunks.
Use your hands to break it further into shreds, ready to be added back into the soup.
Step 5: Finish the Soup
Using a potato masher, gently mash the soup to your desired consistency.
Make sure to remove the bay leaves as you do so.
Add the shredded ham hock back into the soup pot and stir well to integrate all the flavors.
Taste the soup and adjust the seasoning with salt and pepper if necessary before serving.
