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"The belly rules the mind."--Spanish Proverb

Soup-Ham Hock and Lentil Recipe

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This recipe for Soup-Ham Hock and Lentil is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp Olive oil
2 cups Small diced onions
1 cup Small diced celery
1 cup Small diced carrots
2 tbsp Chopped garlic
2 Bay leaves
6 sprigs Fresh thyme
2 qts Chicken stock
3 to 4 Smoked ham hocks
1 lb Lentils
2 tbsp Chopped parsley
Salt to taste
Freshly ground black pepper

Directions:
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. Sauté for 4 minutes. Add the garlic, bay leaves and thyme. Sauté 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 to 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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