Smoky Lentil Soup with Ham Hock
Du Puy lentils are green French lentils prized for their rich nutty flavour and ability to hold their shape during cooking. Look for them in specialty food stores. You can also use brown lentils, if desired.
Loading ...December 17th, 2008
Recipe by Paula Bowman
"This was very easy to prepare. I've never had ham hock before, and I found the meat too stringy. We did like the broth for the soup, and my kids enjoyed making the recipe."
Rosemarie Cook, mom of Andrew, 22, and Amanda, 18, Fort Saskatchewan, Alta.
Servings
6Prep Time
Prep: 15 min.On the table: 1½ hours
Ingredients
- 2 tbsp olive oil
- 1 cupfinely diced cooking onion (about 1 medium onion)
- 2 tsp minced garlic
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 (2 lb) smoked ham hock
- 2 tbsp tomato paste
- 1 bay leaf
- 3 ribs celery, cut into 1/4-inch dice (about 1 1/2 cups)
- 2 medium carrots, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
- 1-1/2 cups dried du Puy green lentils, picked over and rinsed
- 1/2 tspbalsamic vinegar
- 2 tbsp chopped fresh parsley
Directions
In a large Dutch oven or heavy bottomed pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until translucent, about 5 minutes. Add chicken broth, water, ham hock, tomato paste and bay leaf and bring to a boil; reduce heat, cover and simmer for 30 minutes. Add celery, carrots and lentils and continue to simmer loosely covered until lentils are tender, about 40 minutes. Remove ham hock and let cool slightly. Use a knife to remove meat from ham hock and shred or dice it into small pieces. Return meat to soup pot, add vinegar and parsley and season to taste with salt and pepper. Serve in warmed soup bowls.
Nutrients Per Serving
Per serving: 252 calories, 9 g fat, 70 mg calcium, 1,544 mg sodium, 17 g carbohydrates, 4 g fibre, 25 g protein; excellent source of thiamin; good source of vitamin A, niacin, riboflavin and zinc.
Food styling by Ian Muggridge
Prop styling by Sabrina Linn
