Armenian Lentil Soup With Ham Hocks Recipe
Ingredients
1 cup dried lentils
2 ham hocks
2 large cloves garlic, crushed
2 large onions, chopped fine
1/2 cup chopped fresh parsley
2 teaspoons dried thyme
2 bay leaves
1 1/2 quarts water
1 tablespoon salt
Directions
Soak the lentils overnight in enough water to cover.
When ready to cook, presoak a clay pot for 15 minutes.
Put the lentils in the presoaked clay pot, after draining off and discarding the water, then add the ham hocks and all the other ingredients.
Cover the pot and place in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 1 1/2 to 2 hours.
When ready to cook, presoak a clay pot for 15 minutes.
Put the lentils in the presoaked clay pot, after draining off and discarding the water, then add the ham hocks and all the other ingredients.
Cover the pot and place in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 1 1/2 to 2 hours.
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