Warm and hearty, this Green Lentil and Ham Soup is the ultimate comfort food for when the weather gets chilly. Tender lentils simmer with savory ham hock and a medley of aromatic vegetables, creating a healthy and satisfying dish in every spoonful. Paired with crispy Garlic Ciabatta Crostini for an added crunch and burst of garlic flavor, this is the perfect warm meal for a cozy night in. This delicious combination is sure to warm your heart and fill your belly, making it a go-to recipe for any cold evening.

INGREDIENTS (SOUP)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 pound dried green lentils, rinsed
  • 1.5 pounds pork or ham hock
  • 32 oz chicken broth (4 cups)
  • 3 cups water
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 bay leaf
  • 1/4 cup Memphis Marinades Carolina Mustard sauce
  • Freshly ground black pepper to taste
INGREDIENTS (GARLIC CIABATTA CROSTINI)
  • 1 ciabatta loaf, sliced
  • 8 tbsp softened unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp parsley, finely chopped
  • 1/8 tsp salt

DIRECTIONS

  1. Heat oil in a large pot over medium heat.
  2. Add the onion and cook until translucent, about 3 minutes.
  3. Add celery, carrots, and garlic. Cook until softened, about 7-10 minutes.
  4. Add chicken broth, water, lentils, pork hock, thyme, paprika, and bay leaf.
  5. Increase to medium-high heat until the soup starts to simmer. Place the lid on the pot and lower the heat to low, simmering until the lentils are soft, about 35-40 minutes.
  6. Remove the bay leaf and pork hock, then add Memphis Marinades Carolina Mustard sauce and mix well.
  7. Using an immersion blender, blend the mixture until the soup reaches your desired thickness.
  8. Remove the meat from the pork hock and chop it into bite-sized pieces. Add the chopped ham back into the soup.
  9. Season the soup with salt and pepper to taste.
  10. Preheat the oven to 400°F.
  11. In a mixing bowl, combine butter, garlic, parsley, and salt.
  12. Place sliced ciabatta bread on a baking sheet cut side up. Spread the butter mixture evenly on the cut sides of the bread.
  13. Bake for 10-12 minutes or until the edges are slightly golden brown. Slice into pieces.
  14. Serve the garlic ciabatta crostini with the lentil and ham soup.
  15. Enjoy!