Palouse Lentil Soup
A warming, savory soup of green or brown lentils simmered with vegetables and smoked ham hock, showcasing the pulse crops grown across the Palouse region of northern Idaho.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 8
- carbs
- 38
- protein
- 18
- calories
- 290
Instructions
- 1
Put the lentils, ham hock, broth, and bay leaf into a large pot.
- 2
Bring the liquid to a boil. Lower the heat and simmer for 20 minutes.
- 3
Add the onion, carrots, celery, and garlic to the pot.
- 4
Keep simmering for 30-40 minutes until the lentils and vegetables are tender.
- 5
Take out the ham hock and shred the meat. Throw away the bone and skin.
- 6
Put the shredded meat back into the pot and stir in the smoked paprika.
- 7
Season with salt and pepper to taste.
- 8
Remove the bay leaf and serve the soup hot.
Chef's tips
Rinse the lentils well and check for small stones before cooking. Brown lentils hold their shape better than red lentils in soups.
Storage
Refrigerate up to 5 days or freeze up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat, adding a splash of broth if too thick.
Common mistakes to avoid
- •Adding salt too early, which can make the lentil skins tough.
- •Overcooking red lentils into mush if you use them instead of brown or green lentils.
Serving suggestions
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