⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 cup Black lentils
• 1/2 cup Onion, chopped
• 1/2 cup Carrot, chopped
• 1/2 cup Celery, chopped
• 1 medium Smoked ham hock
• 6 cups Vegetable broth
• 1 Bay leaf
• 2 Fresh thyme sprigs
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• To taste Salt and pepper

📖 Instructions

1. First things first, rinse those black lentils! Give 'em a good wash in a colander under cold water. It helps remove any debris and also improves their texture.
2. Next, chop up that onion, carrot, and celery. Aim for roughly equal-sized pieces-- about 1/2 inch cubes. Don't worry about being too precise, it's just rustic charm;)
3. In your large pot or Dutch oven, heat a good glug (about 2 tablespoons) of olive oil over medium heat. Add the chopped vegetables and cook, stirring occasionally, until they start to soften—about 5-7 minutes. We're not aiming for browning here, just a gentle softening.
4. If using the smoked ham hock, add it to the pot now. I use a nice, meaty one from my local butcher, but any kind will work. Let it simmer with the vegetables for another 5 minutes or so. (If skipping the ham hock, add 1 tsp extra vegetable broth for richness)
5. Now for the lentils! Add them to the pot along with the vegetable broth, bay leaf, and thyme. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer gently for about 30-40 minutes, or until the lentils are tender but not mushy. Stir occasionally.
6. Once the lentils are cooked, remove the ham hock (if using) and let it cool slightly. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Set the shredded ham hock aside for later.
7. Now for the magic part—the blending! If you have an immersion blender, this is super easy; just plunge it into the soup and blend until you reach your desired consistency. If using a regular blender, work in batches to avoid burning yourself, carefully pouring the hot soup into the blender.
8. Once blended, return the soup to the pot. Stir in the shredded ham hock (if used), along with a generous squeeze of lemon juice and a good grind of black pepper. Taste and adjust the seasoning as needed—maybe a little more salt or a dash of Worcestershire sauce?
9. Serve your delicious Black Lentil Soup! Garnish with a swirl of creme fraiche (or vegan alternative, a dollop of plain yogurt or a sprinkle of fresh parsley. And most importantly: Enjoy!

📝 Notes

• For a vegetarian version, simply omit the smoked ham hock. You may also want to add a teaspoon of soy sauce or smoked paprika to deepen the flavor profile.
• Feel free to add other vegetables, such as diced potatoes or mushrooms, to the soup for extra heartiness.
• If you like a smoother soup, blend until completely smooth, otherwise leave a bit of texture