Recipe Summary Difficulty: Easy Yield: 8 to 10 servings User Rating:
2 tablespoons olive oil
2 cups small diced onions
1 cup small diced celery
1 cup small diced carrots
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 bay leaves
6 sprigs of fresh thyme
2 quarts chicken stock
3 to 4 smoked ham hocks
1 pound orange lentils
2 tablespoons chopped parsleyIn
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.
