Soul-Nourishing Lentil Soup
Lens, the Latin word for lentils, refers to the curvature of glass, the shape of which is similar to this member of the legume family.* Lentils date back to approximately 8000 B.C., having been discovered by archaeologists along the Euphrates River in modern-day Syria.† †† Story has it that lentils were named after the prestigious Roman family, Lentulus. No other food has been so revered.* Although lentils were found with royalty, uncovered in Egyptian tombs around 2400 B.C., they were considered commoner’s food in Greece.† Lentils are rich in folic acid, dietary fiber, and protein, but here the nutritious legumes are not lacking in flavor. Here this hearty soup derives its robust, hickory taste from stewing a smoked ham hock and an array of freshly sautéed vegetables. Given a chance, this soup will nourish your soul!
Ingredients
- 2 cups dried brown lentils
- 2 T. olive oil
- 1 large yellow onion
- 2 large garlic cloves
- 2 cups carrot (about 5 medium carrots)
- 2 cups celery (about 3-4 stalks)
- 1 ½ cup potato, (about 1 ½ medium Yukon potatoes)
- 1 cup chopped tomato & juice from carton, I prefer Pomí Chopped Italian Tomatoes
- 8 cups vegetable broth (use 7 cups for a thicker soup)
- 1.5 lb. or more fully cooked, smoked ham hock
- ¾ t. dried thyme
- 3-4 bay leaves
- Kosher salt to taste, I used 1 ¾ t.
- Ground black pepper to season
- Freshly grated Parmesan cheese to garnish. Optional but I recommend it as the Parmesan adds a saltiness that complements the smoked ham hock.
Directions
- Step 1 The night before, soak the beans, adding them to a medium saucepan and covering them with 3-4” of water. Drain the water the next day.
- Step 2 The day of, remove the outer skin of the onion and quarter it, tossing it into a food processor—if you have the luxury of one—or chopping by hand. Then, wash, scrub, and peel the carrots if they’re non-organic, cutting them into 1 ½-2” chunks. Add them to the food processor, along with the onions, and pulse until diced, scraping the contents into a large mixing bowl. Next, wash the celery and slice the stalks into quarters, adding them to the food processor and pulsing until diced. Then, mince the garlic by hand since a food processor may not evenly cut it up. Finally, combine the celery and garlic with the carrots and onions in the mixing bowl.
- Step 3 Next, heat 2 T. of olive oil in a 12″ nonstick skillet over medium-high, heating for 2-3 minutes or until the oil is glistening. Add the contents of the mixing bowl (the onion, garlic, carrot, celery, and potato) to the skillet and sauté for 8-10 minutes or until the onion is translucent. Set aside and remove from heat.
- Step 4 Finally, pour the broth into a 6-7-qt. stockpot and turn up to high heat. Add the lentils, ham hock, sautéed vegetables (onion, garlic, celery, carrot, and potato), tomatoes, bay leaves, and thyme. Bring to a boil (mine took 15 minutes) and reduce to a simmer for about 35 minutes or until the lentils are tender. Stir occasionally, so the contents don’t stick to the bottom of the pot. Season with salt and pepper and garnish with Parmesan cheese. Tip: the Parmesan is salty by nature, so, try adding this cheese first and then, add the salt to round the flavors out.
This hearty, soul-nourishing soup gets its flavor from tender lentils complemented by the natural saltiness of a ham hock and a garnish of Parmesan cheese. An array of mild, sautéed vegetables fills the background, rounding out a subtle burst of earthy flavors. Rich in fiber and protein, this soup is nutritious but tasty.
Nutritional Information: serving size: 551 g. or 2 1/3 cups, servings per recipe: 6, calories: 246, total fat: 10.1 g., saturated fat: 1.8 g., cholesterol: 3 g., sodium: 1341 mg., total carbohydrate: 32.2 g., dietary fiber: 8.3 g., total sugars: 8.4 g., protein: 8.4 g., calcium: 84 mg., iron: 2.8 mg., potassium: 726 mg., magnesium: 47 mg., vitamin D: 1 IU, vitamin C: 18..1 mg., vitamin B-1: 0.2 mg., folate: 146 µg.
SOURCES:
*McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York, NY, Collier Books, MacMillan Publishing Company, 1984.
† O’Hara, Julie. “Lentils: A Legume For The Ages.” NPR, KQED, Kitchen Window. Last updated January 7. 2009, 12:01 AM ET.
†† Filiponne, Peggy Trowbridge. “The History and Origin of Lentils: One of Man’s First Food Sources.” The Spruce Eats. Last updated on 5/18/21.
Love the way you combine an understanding of the historical and cultural context of this recipe. Now I am motivated to take down that jar of lentils on the top shelf. I have been wanting to make soup but did not have a good idea how to get started. I like the way you include details that can make all the difference in how to prep. Thanks for the inspiration!