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Ham Hock and Lentil Soup

Ham Hock and Lentil Soup

This lentil soup is an ideal meal on a chilly fall or winter day. It is satisfying and hearty and yet simple to make. Freeze it in individual size servings for a quick and easy weeknight dinner.

  • Prep Time: 10 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 to 10 servings


  • 2 tablespoons olive oil
  • 2 cups small diced onions
  • 1 cup small diced celery
  • 1 cup small diced carrots
  • Salt for seasoning
  • Freshly ground black pepper for seasoning
  • 2 tablespoons chopped garlic
  • 2 bay leaves
  • 6 sprigs of fresh thyme
  • 3 to 4 smoked ham hocks
  • 2 quarts chicken stock
  • 1 pound orange lentils
  • 2 tablespoons chopped parsley


  • In a large 6-quart pot set over over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper and sauté for 4 minutes. Add the garlic, bay leaves and thyme and sauté for 1 mintute longer. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook, covered, about 1 hour, or until the hocks are tender. Remove the lid and add the lentils and continue cook for 25 to 30 minutes, stirring as needed, or until the lentils are tender. Remove from the heat and stir in the parsley. Season with salt and pepper if needed.

    Remove the ham hocks and remove the meat from the skin and bone. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

Recipe Details