Tested till perfect Lentil Soup with Ham Hock

Lentil Soup with Ham Hock

Like pea soup, robust lentil soup is enhanced by the flavourful addition of smoked meat.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 1 tbsp 1tbspvegetable oil
  • 2 2oniononions, chopped
  • 2 2clove garliccloves of garlic, minced
  • 1/3 cup 1/3cupminced fresh coriander or parsley
  • 1 1bay leafbay leaves
  • 1/2 tsp 1/2tsppepper
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspnutmeg
  • 1 1ham hockham hocks
  • 1-1/2 cups 1-1/2cupsgreen or brown lentils
  • 3 3carrotcarrots, diced
  • 2 2celery stalkcelery stalks, diced
  • 2 cups 2cupsdiced turnipturnips or rutabaga
  • 2 tbsp 2tbsplemon juice
  • 3/4 tsp 3/4tspsalt
  • Coriander sprigCoriander sprigs or fresh parsley
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In Dutch oven, heat oil over medium heat; cook onions, stirring often, until lightly browned, about 15 minutes. Add garlic, minced coriander, bay leaf, pepper, cloves and nutmeg; cook, stirring constantly, until fragrant, about 2 minutes.

Add 8 cups (2 L) water, ham hock and lentils; bring to boil. Reduce heat and skim off foam; cover and simmer for 1 hour. Add carrots, celery and turnip; cook until ham hock is tender, about 30 minutes. Skim off fat.

Remove ham hock; remove and discard skin, fat and bone. Cut meat into bite-size pieces; return to pan. Stir in lemon juice and salt ; cook until heated through, adding more water if soup is too thick. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Garnish with coriander sprigs.

Additional information :

You can replace the ham hock with 8 oz (250 g) lean smoked slab bacon (dice bacon to serve).

Nutritional Information Per each of 8 servings: about

cal 234 pro 19g total fat 5g sat. fat 1g
carb 30g fibre 6g chol 22mg sodium 285mg

% RDI:

calcium 6 iron 31 vit A 69 vit C 20
folate 93
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