A comforting blend of ham bone broth, lentils, and root vegetables, perfect for chilly days.
# Ingredients:
→ Broth Base
01 - 1 meaty ham bone, excess fat trimmed
02 - 10 cups cold water
03 - 2 bay leaves
04 - 6 black peppercorns
→ Vegetables and Lentils
05 - 1½ cups dried brown or green lentils, rinsed
06 - 2 medium carrots, peeled and diced
07 - 2 medium parsnips, peeled and diced
08 - 2 medium celery stalks, diced
09 - 1 large yellow onion, diced
10 - 2 medium Yukon Gold potatoes, peeled and diced
11 - 2 cloves garlic, minced
12 - 2 tablespoons olive oil
→ Seasonings and Garnishes
13 - 1 teaspoon dried thyme
14 - ½ teaspoon dried rosemary
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges for serving
# Directions:
01 - Combine ham bone, cold water, bay leaves, and peppercorns in a large stockpot. Bring to a boil over medium-high heat, skimming away any foam that rises to the surface. Reduce heat and simmer partially covered for 1 hour 15 minutes.
02 - While broth simmers, peel and dice all vegetables uniformly. Rinse lentils thoroughly under cold running water.
03 - Remove ham bone from broth and set aside to cool slightly. Strain broth through a fine mesh strainer, discarding solids. Return clear broth to the pot.
04 - Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, parsnips, and celery. Cook for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 additional minute.
05 - Transfer sautéed vegetables to the broth. Add diced potatoes, rinsed lentils, dried thyme, and rosemary. Simmer over medium heat for 35 to 40 minutes until lentils and vegetables are tender.
06 - While soup simmers, remove any meat from the cooled ham bone, chop into bite-sized pieces, and add back to the soup.
07 - Taste soup and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve with lemon wedges on the side if desired.
