Lentils? Really? Yes, really. Why? Because these nutrient-dense legumes offer a variety of health benefits. They are:
- Rich in Protein
- High in Fiber
- Low in Fat
- Rich in Essential Nutrients, namely iron, magnesium, potassium, folate, and vitamin B6.
- Loaded with Antioxidant Properties, which can reduce inflammation.
- Helpful with Blood Sugar Regulation: their low glycemic index can help prevent spikes in blood glucose.
- Filling, thereby promoting satiety with lower calorie intake. Nature’s Ozempic?
The challenge remains: how do we make lentils more appetizing? Spices can surely help, and this recipe delivers. But the best way to amp up the appeal and get people on board? Add pork. Something we learned from our US Congressman.
This is a rich, spiced (lemongrass, Serrano and ginger), hearty soup where the stock is an essential part of its flavor profile. And while the stock is easy to prepare, it takes time. In the recipe provided below, the ham hock simmers in water for about 2 hours. The stock prep is that simple. Once completed, the soup comes together in about 25 minutes. Save and freeze any unused stock for future use.
Lentils and beans can pair beautifully with white wines. See our earlier post for an example of this. When lentils are prepared with meats, such as ham, the pairing can pivot to red wines. In exploring both reds and whites, we followed this simple tenet: pair savory food with savory wine. Red wines that have lower acidity, softer tannins and less oak seem to work best. For white wines, our recommendation is to go for varietals that have a full, round mouthfeel, such as Grenache Blanc, Roussanne and Cotes du Rhone Blanc. Save your higher acid, citrusy varietals (Chardonnay and Sauvignon Blanc) for other foods.
The red wines of the Southern Rhone in France, notably the Grenache-dominant wines from Gigondas or Vacqueyras, were excellent with this soup. Look for reds from Domaine Santa Duc or Chateau de Saint Cosme, focusing on those with at least 70% Grenache in the blend. The Gigondas pictured below ($50) is a benchmark for the region. With 70% Grenache, 15% Mourvedre, 14% Syrah and 1% Cinsault, the St. Cosme is dark-fruited, rich and earthy.
Just southeast of Gigondas and Vacqueyras lies the village of Beaumes-de-Venise. While some readers will know this village for it’s sweet wine, Trish and I would like to call out a producer of dry red wines from this area: Domaine de Fenouillet. A producer of very high QPR (quality-to-price ratio) wines, Fenouillet produces a Ventoux ($23) with 75% Grenache; and a wine called Terres Blanches ($23), with 50% Grenache complementing Syrah and Mourvedre.
Another Southern Rhone, high QPR, Grenache red wine, and more widely available than the Fenouillet wines, is Chateau Pesquie Cotes du Ventoux Terrasses ($16). With Grenache comprising 70% of the blend, the wine serves up sweet red fruits and a full, round mouthfeel, reflecting its moderate acidity and soft tannins. Note that this wine can pair nicely with meatless soups, as we did with this post.
We encourage you to give this Lentil recipe a shot . . . in these final days of hearty soup weather. And pair it with one of these food-friendly Grenache wines; we predict you will be coming back to these wines with other food pairings. Cheers!
Lentil Soup with Smoked Ham
Ingredients
- 1 Ham Hock (about 1-1/4 lb)
- 3 quarts of water, plus 3 cups, divided
- 1 tablespoon olive oil, plus more for drizzling
- 1 cup finely chopped yellow onion
- 1 cup sliced okra (fresh or defrosted)
- 2 tablespoons finely chopped lemongrass stalk; go to YouTube for videos on how to prepare the stalk for chopping
- 1 Serrano chile pepper, deseeded and ribs removed, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons kosher salt, plus more to taste
- 2 cups uncooked dried red lentils
- 1/2 cup thinly sliced scallions, for garnish
- 1-1/2 teaspoons chopped fresh thyme, plus thyme leaves for garnish
- Croutons for serving
Instructions
- Making the stock
- Bring the ham hock and 3 quarts of water to boil in a large stock pot. Reduce heat to low and maintain a gentle simmer, partially covered, for about 2 hours until the meat is tender. Remove the ham hock and allow the hock to cool to the touch. Remove and discard the skin from the hock. Remove the meat from the bone, roughly chop the meat and set aside. Skim and discard the fat from the surface of the stock. Set the stock aside.
- Making the soup
- Heat the olive oil in a large stockpot over medium heat. Add the chopped onion, okra, lemongrass, Serrano chili pepper and ginger. Cook, stirring often, about 5-6 minutes until the onion is translucent but not brown. Stir in the salt. Add the lentils, remaining 3 cups of water, and 3 cups of the reserved stock. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook the lentils 10-12 minutes, stirring occasionally, until the lentils are tender, adding additional stock if needed. The soup will become quite thick. Adjust to your desired consistency by adding more stock. Remove 1 cup of the soup and puree in a blender until smooth, again adding a little stock to the blender to help with the puree. Pour the pureed soup back into the pot. Stir in the scallions, chopped thyme and some of the reserved chopped ham. Check seasoning for salt and pepper.
- Serving the soup
- Ladle the soup in warm bowls and top with olive oil, thyme leaves, croutons and a tablespoon or so of chopped ham.
Merry Sheils says
Looks delicious! I can’t wait to try it
Steven says
Thanks for reading and commenting, Merry. Hope all is well!
Mark Desrochers says
We just received 15″ of snow. A timely post for late winter fare, indeed. Thank you!
Steven says
15″!!! Unbelievable! The Lentil Soup will keep you comfortable (So will the wine!). Thanks for commenting. Looking forward to seeing you two this summer.
Doug Schaff says
Wow! Looking forward to try.
Steven says
Thanks, Doug. Appreciate the comment. Looking forward to our next get together.
Tom Ortwein says
Looks great! A classic dish, but never tried it with okra. Now, it’s on my list for next week.
Steven says
Thanks for commenting, Tom. I think the lemongrass is an important flavor/spice component. Don’t omit it. Enjoy!