Palouse Lentil Soup
A hearty, slow-simmered soup of lentils, carrots, and smoked ham, drawing on the lentil crops of the Palouse region.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 6
- carbs
- 34
- protein
- 18
- calories
- 260
Instructions
- 1
Rinse the lentils with water. Pick out and throw away any small debris.
- 2
Heat olive oil in a large pot over medium heat. Cook the onion, carrot, and celery until soft, about 6 minutes.
- 3
Add the garlic. Cook for 1 more minute until fragrant.
- 4
Add the lentils, ham hock, broth, and bay leaf to the pot.
- 5
Bring the soup to a boil. Lower the heat and simmer, partially covered, for 40 to 45 minutes until tender.
- 6
Take out the ham hock. Pull the meat off the bone and throw the bone away.
- 7
Put the shredded meat back into the pot. Season with salt and pepper.
- 8
Simmer for 5 more minutes. Serve the soup hot.
Chef's tips
Brown lentils hold their shape better than red lentils and are grown widely in the Palouse region. A smoked ham hock gives much deeper flavor than plain diced ham.
Storage
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat, adding broth or water if it has thickened too much.
Common mistakes to avoid
- •Adding salt too early, which can make the lentils tough.
- •Simmering too long past tender, which turns the lentils into mush.
Serving suggestions
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