Armenian Lentil Soup With Ham Hocks Recipe
The taste of this Armenian Lentil Soup With Ham Hocks has played on my mind so much that I seldom go for any another recipe of Armenian Lentil Soup With Ham Hocks. It is one European dish which will never fail to impress you or your guests. Get all set to serve Armenian Lentil Soup With Ham Hocks as a Side Dish today. Try it and feel free to pitch in suggested improvements or variations.
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.
