Description
Warm, smoky, and packed with veggies, this soup hits all the comfort notes. The pork hock makes it rich and meaty, while split peas and lentils give it a creamy, hearty texture.
Ingredients
Units
Scale
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 medium onions, diced
- 3 cups dried split peas
- 1 cup dried green lentils
- Water, as needed
- Salt, to taste
- Freshly crushed black pepper, to taste
- Dried thyme, to taste
- ±2.2 kg smoked pork hock (Eisbein), bone in, skin on (we used 2 medium hocks)
Instructions
- Place 3 cups dried split peas and 1 cup dried green lentils in a large container, cover with boiling water, and leave for 1½–3 hrs, or overnight if you’ve got time. Top up with water if needed.
- In a very large pot, add the ±2.2 kg smoked pork hock, bone in, skin on.
- Cover with water and simmer gently for 3–4 hrs until the meat is super tender. Don’t add salt or spices yet, as the pork is smoky enough.
- Take the hock out of the pot and set it aside. Keep that flavorful liquid.
- Add 1½–1¾ of the diced carrots, 1½–1¾ of the diced celery, 1½–1¾ of the diced onions, 3/4 of the soaked split peas, and 3/4 of the soaked lentils to the pot.
- Cook everything until soft and mushy. Use a hand blender if you want it extra creamy, but leave a few chunks.
- Season with salt, freshly crushed black pepper, and dried thyme to taste. Feel free to toss in any extra herbs you like.
- Chop the tender hock into bite-sized pieces and stir them into the soup.
- Add the remaining diced carrots, celery, onions, split peas, and lentils.
- Cook for another 30–45 minutes so you still get chunky bites. Stir occasionally.
- Taste and adjust seasonings. Remove from heat.
- Dish into bowls, top with pulled pork, chopped parsley, and a sprinkle of fresh grated Parmesan if you like. Extra cozy points if you serve with this 4-ingredient artisan bread
Notes
Own creation, prepared, tried and tested by Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
