Lentil Soup with Smoked Ham
This dish is cured, smoked, and porky—everything one needs in a hearty winter soup. Making the stock with smoked ham hocks yields the best flavor for the lentils if you have the time. That said, you could also use 6 cups of any store-bought stock of your choice (or even water) and 8 ounces of cooked bacon in a pinch.
Serves 6 to 8
Ingrediënten
Serves 6 to 8
STOCK
- 2 smoked ham hocks
- 1 large leek trimmed, white and tender green parts cut into large pieces
- 1 carrot peeled and halved horizontally
- 1 rib celery halved horizontally
- 1 head garlic halved, skin on
- 2 black peppercorns
- 4 sprigs thyme
- 1 pound green or black lentils rinsed in cold water
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- Garlicky Herbed Croutons optional
Instructies
- Put the ham hocks in a large pot on high heat, cover with water, and bring to a simmer.
- Once simmering, drain the water and return the hocks to the pot.
- This removes some of the salt from the ham hocks (don’t skip this step or the soup will be too salty).
- Cover the ham hocks with cold water and bring to a simmer on high heat.
- Once the water is simmering, turn the heat to low and add the leek, carrot, celery, garlic, peppercorns, and thyme.
- Cover the pot with the lid slightly ajar to allow steam to escape, and simmer until the ham hocks are tender, about 2½ hours.
- Using tongs, transfer the ham hocks to a cutting board.
- Using a fine-mesh strainer, strain the remaining liquid over a large bowl, reserving the stock and discarding the vegetables and herbs.
- Peel off the skin and excess fat from the ham hocks and discard.
- Slice the remaining meat into bite-size pieces and set aside.
- Return the pot to the stove on medium heat.
- Add the lentils, olive oil, and enough stock to cover the lentils by 2 inches.
- Bring to a simmer, turn the heat to medium-low, and cover the pot with the lid slightly ajar to allow steam to escape.
- Simmer for 20 minutes, then stir in the ham, cover as before, and simmer until the lentils are cooked through, about 40 minutes more.
- To serve, ladle the soup into bowls and top each with a drizzle of olive oil and a handful of croutons.
