Crock Pot Lentil Soup

Laurie Sanders

By
@rhinemaidens3

Fall means soup weather! We love hamhock and beans at our house but we get a little tired of it sometimes so I decided the other night to pick up dried lentils instead of beans. The result was so delicious!


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Comments:

Serves:

8 to 10

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
So easy yet SO tasty! Don't let the simple ingredients fool you; this is one dynamite soup!

Ingredients

1 lb
bag of lentils
4 c
chicken broth
4 c
water
1 Tbsp
olive oil
1 medium
onion
2
stalks of celery
4 medium
carrots
1 large
hamhock
2 tsp
salt
1 dash(es)
black pepper
1 c
additional water or chicken broth

Directions Step-By-Step

1
Place 1 bag of lentils (about 2 cups) in your crock pot with the 4 cups of chicken broth and 4 cups of water.
2
Cut up onion, celery and carrots and mince fine in a food processor or by hand. Saute the veggies in a large frying pan with 1 tablespoon of olive oil until soft. Add them to the crock pot.
3
Stir everything up and add the hamhock. Cook on low all day. (I put mine in at 7 in the morning and we didn't eat it until nearly 9 that night. It will be fine.)
4
After it has cooked between 6 and 8 hours take out the hamhock and get rid of the fat and bone. Chop up the meat and put it back in with the lentils. Add the salt and pepper to taste. I found 2 teaspoons of salt was just right but a saltier hamhock may mean you don't need to add as much salt.
5
Add another 1 to 2 cups of chicken broth or water to thin it back down to soup consistency at this point and allow to simmer a little longer. Serve it up, top it with sour cream and enjoy!

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Carrots, #lentils, #hamhock