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Ham Hock And Lentil Soup
Yields: 8 serving(s) - Preparation Time: 45 minutes
Ingredients
- 2 tablespoon(s) olive oil
- 2 cup(s) small-diced onions
- 1 cup(s) small-diced celery
- 1 cup(s) small-diced carrots
- Salt; to taste
- Freshly-ground black pepper; to taste
- 2 tablespoon(s) chopped garlic
- 2 bay leaves
- 6 fresh thyme sprigs
- 2 quart chicken stock
- 3 smoked ham hocks - (to 4)
- 1 pound(s) orange lentils
- 2 tablespoon(s) chopped parsley
Directions
- 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.
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