Sous Vide Split Lentil Soup with Smoked Ham Hock

This sous vide split-lentil soup with smoked ham hock is perfect for whipping up in a flash. It only takes two hours in the Anova Sous Vide Precision Cooker, but it will taste like it's been simmering on the stove all day. Serve and enjoy for those chilly winter days when you need it most.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 180F / 82.2C

Ingredients

• 2 1/2 cups chicken stock
• 1 cup split lentils
• 1 smoked ham hock
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 1/4 cup finely diced onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
2. Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the ham hock and reserve. Discard the bay leaf.
2. Transfer remaining contents of the bag to a blender and puree until smooth, about 2 minutes.
3. Pull the meat off the ham hock and discard the fat and bones. Add to the pureed soup. Serve.