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Pork Hock Lentil Soup

Pork Hock soup itself is very easy to make and prepares fast but it’s waiting for the hock to cook that takes time.   But it’s so worth it.  The broth that the hock creates is just incredible. One of the benefits of living in Toronto is having access to the St. Lawrence Market.   It doesn’t matter what counter you go to you’ll find smoked pork hock.

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Pork Hock Lentil Soup

Course: Soups & Stew
Cuisine: American, Soups & Stews & Marinades


  • 1 Smoked Ham Hock
  • 2 Bay Leaves
  • 1 Large Sweet Onion
  • 8 cloves Garlic Diced
  • 1 cup Lentils
  • 1/2 head Thinly Sliced Cabbage Nappa if you can buy it
  • 1/4 cup Mustard
  • Sea Salt and Course Pepper


  • Toss the ham hock and bay leaves into a stockpot and cover them with 8 cups of water.
  • Bring the water to a full boil then adjust the heat so it just barely maintains a simmer.
  • Continue cooking the hock until it’s tender and the broth is avourful, about 2 hours.Top up as you go along.
  • Pull out the hock and pull out bones and break the larger chunks of meat into smaller pieces. Reserve the meat.
  • Meanwhile chop the onions. Sautee the onions in a second soup pot with a splash of any cooking oil until the onions are tender and golden, about 5 minutes.
  • Add the garlic and stir a few minutes longer.
  • Pour in the reserved broth and meat. Bring the mixture to the simmer.
  • Pour in the lentils, stir then cram in the cabbage. Continue simmering as the cabbage wilts and releases moisture.
  • When the cabbage is tender stir in the mustard.
  • Taste the stew and season to your taste with salt and pepper. Check that the lentils are cooked enough as well.

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