Lentil Soup with Ham Hock Lentil Soup with Ham Hock

Author: Canadian Living

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

  • Portion size 8 servings



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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 285 mg
  • Protein 19 g
  • Calories 234.0
  • Total fat 5 g
  • Cholesterol 22 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g


  • Iron 31.0
  • Folate 93.0
  • Calcium 6.0
  • Vitamin A 69.0
  • Vitamin C 20.0
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Lentil Soup with Ham Hock