Why You’ll Love this Smoky Ham and Lentil Soup
This smoky ham and lentil soup is about to become your new favorite comfort food. I’m talking about a rich, hearty bowl that warms you from the inside out—perfect for those chilly evenings when you need something substantial.
What makes it special? The smoked ham hock infuses every spoonful with deep, savory flavor that can’t be replicated. The humble lentils transform into velvety goodness, while carrots and celery add just enough texture to keep things interesting.
And can we talk about how effortless this is? Just simmer and go. Your house will smell amazing, your taste buds will thank you.
What Ingredients are in Smoky Ham and Lentil Soup?
The secret to this soul-warming soup is the perfect balance of smoky, savory ingredients that simmer together to create something truly magical.
When all these components meld together, they transform into a rich, hearty soup that tastes like it’s been perfected over generations. You’ll notice I’m calling for a proper smoked ham hock here—not just any ham will do if you want that distinctive smoky depth that makes this soup so special.
- 1½ pounds smoked ham hock
- 10 cups water
- 2 carrots, scraped and sliced
- 2 celery ribs, chopped with their leaves
- 1 large onion, peeled and chopped
- 1 cup dry lentils, rinsed
- 2 bay leaves
- 2 whole cloves
- 1 garlic clove
- 1 tablespoon dried parsley
- 6 peppercorns
- ½ teaspoon thyme
- Salt and pepper to taste
When shopping for ingredients, quality matters—especially with the ham hock.
Try to find one from a good butcher if possible. The lentils don’t need to be anything fancy; regular brown lentils hold up beautifully in this soup, though French green lentils would work well too if you prefer them.
And don’t skip the herbs! While the recipe calls for a traditional bouquet garni (those herbs bundled in cheesecloth), you could simply add them directly to the pot and strain or fish them out later.
The aromatics create that wonderful background note that ties everything together.
How to Make this Smoky Ham and Lentil Soup
Making this soup is a delightfully straightforward process that rewards patience more than technique. Begin by creating a bouquet garni with your bay leaves, cloves, garlic, dried parsley, peppercorns, and thyme—simply bundle them in a piece of cheesecloth or use a metal tea ball if you have one. This little packet of flavor will infuse the soup without leaving you fishing out whole peppercorns from between your teeth, which is always a mood-killer at the dinner table.
Next, gather your large stock pot and add literally everything at once—your 1½ pounds of smoked ham hock, 10 cups of water, 2 sliced carrots, 2 chopped celery ribs (don’t forget those flavorful leaves!), 1 chopped large onion, and 1 cup of rinsed lentils, along with your prepared bouquet garni.
There’s something so satisfying about this “all-in” approach, like the ingredients are having a little party in the pot. Let this mixture simmer gently, covered, for about an hour or until the lentils have softened to a tender state. The aroma that fills your kitchen during this time might actually make you weak in the knees.
Once everything is cooked through, remove and discard the bouquet garni—it’s done its aromatic duty. Then take out the ham hocks, cut the meat from the bones (discarding the bones), and set that smoky goodness aside.
Now comes the transformative step that’s entirely optional but highly recommended: process about half the soup in a food processor or blender until smooth, working in batches of about 2 cups at a time. Return this velvety mixture to the pot with the remaining chunky soup and the reserved ham pieces. This creates a luxurious texture that’s both silky and substantial.
Give it a taste, adjust the salt and pepper if needed (it probably will need some, as we haven’t added any yet), and serve up your masterpiece. The combination of smoky, creamy, and hearty elements will have everyone asking for seconds.
Smoky Ham and Lentil Soup Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore how you can adapt this hearty soup to suit your pantry and preferences.
No ham hock? Try bacon or smoked turkey leg instead. The smoky flavor is what makes this soup special.
Vegetarians can skip the meat and use smoked paprika or liquid smoke for that distinctive taste.
Green or red lentils work beautifully here, though cooking times may vary.
Red lentils break down more, creating a creamier texture.
Don’t have a cheesecloth for the bouquet garni? A tea infuser or even a coffee filter tied with kitchen twine works in a pinch.
What to Serve with Smoky Ham and Lentil Soup
While this smoky ham and lentil soup stands perfectly well on its own as a meal, pairing it with complementary sides elevates the dining experience from satisfying to spectacular.
I always recommend a rustic, crusty bread for dipping—sourdough or a French baguette work wonders. Can you imagine that bread soaking up the rich broth? Divine.
A simple green salad with vinaigrette adds freshness and balance to the hearty soup.
For drinks, nothing beats a medium-bodied red wine like Côtes du Rhône or Pinot Noir. The wine’s acidity cuts through the soup’s richness, creating perfect harmony on your palate.
Final Thoughts
After you’ve savored every spoonful of this smoky ham and lentil soup, I’m confident you’ll add it to your regular rotation of comfort foods. There’s something magical about the way those humble lentils transform into creamy goodness while the smoky ham infuses everything with its rich flavor.
What makes this recipe special isn’t just its taste, but its versatility. You can double the batch for freezing, adjust the consistency to your preference, or even toss in leftover vegetables from your crisper drawer. Perfect for those chilly evenings when nothing but a steaming bowl of homemade soup will do.
