Smokey Tomato & Lentil Soup
Submitted by nlbyrd
Hearty smoky lentil soup simmered with a ham hock, Roma tomatoes, cabbage, carrots and Italian herbs. A thick, stick-to-your-ribs bowl that’s built for cold weather.
YIELD
4 servingsPREP
15 minCOOK
75 minREADY
90 minWhen the wind is howling and you need something that warms you from the inside out, this is the pot you put on the stove.
A whole ham hock simmers away with lentils, carrots, celery, onion and garlic, building a deeply smoky, meaty broth that fills the kitchen with the kind of smell that draws everyone in from the other room.
Shredded cabbage and canned Roma tomatoes go in near the end, along with Italian tomato soup that gives the broth a velvety, tomatoey backbone.
It takes about 90 minutes, but most of that is hands-off simmering while you do something else.
Pro Tips
- Skim the fat off the surface after the first 45-minute simmer. The soup stays rich but won’t feel greasy.
- Pick every scrap of meat off the ham hock before returning it to the pot. There’s more in there than you think.
- This soup gets even better the next day. Make a big batch and let the flavors deepen overnight in the fridge.
Ingredients
Directions
Directions; In dutch oven add olive oil, onion and garlic, sauté on med low heat until transparent and lightly browned.
Add stock, ham hock, celery, carrots, and washed lentils, and all seasonings.
Bring to boil, reduce heat cook 45 minutes.
Skim off fat from soup mixture.
Remove ham hock, sort to remove any visible fat, discard bone, fat, and skin.
Return ham from hock to soup.
Add canned tomatoes, and Italian tomato soup, simmer for additional 30 minutes. Serve.
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