Ham Hock And Lentil Soup
Instructions:
- 2 Tablespoon Olive oil
- 2 Cup Small−diced onions
- 1 Cup Small−diced celery
- 1 Cup Small−diced carrots
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Tablespoon Chopped garlic
- 2 Bay leaves
- 6 Fresh thyme sprigs
- 2 Quart Chicken stock
- 3 Smoked ham hocks −; (to 4)
- 1 Pound Orange lentils
- 2 Tablespoon Chopped parsley
- In a large saucepan, over medium heat, add the oil.
- When the oil is hot, add the onions, celery, and carrots.
- Season with salt and pepper. Saute for 4 minutes.
- Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock.
- Bring the liquid to a boil, reduce the heat to medium−low and cook about 1 hour, or until the hocks are tender.
- Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender.
- Remove from the heat and stir in the parsley.
- Reseason with salt and pepper if needed.
- Remove the ham hocks and remove the meat. Add the ham back into the soup.
- Ladle the soup into individual serving bowls and serve with crusty bread.
- This recipe yields 8 to 10 servings.