Lentil And Ham Soup Recipe
Ingredients
| 3-4 lb. ham hocks, cut into sections | ||
| 3 qtsp water | ||
| Bay leaves | 2 | |
| 1 tsp Italian herbs or oregano | ||
| Mixed spices | 1 Teaspoon | |
| 1 medium-sized onion, finely chopped | ||
| 1 1/2 cup lentils, rinsed and picked over | ||
| 1 cup peeled carrot chunks | ||
| 3 small new potatoes, peeled and cut | ||
| Prunes | 12 , cut in half | |
Directions
Cover ham hocks with water.
Bring to boil.
Remove hocks and discard water.
Return hocks to pot.
Add the 3 quarts water, herbs, spices, and onion.
Simmer about 2 hours.
Remove ham, discarding fat and bones.
Cut meat into bite-sized pieces.
Strain liquid to remove herbs and spices.
Return liquid to pan.
Skim excess fat from broth.
Reheat and add the lentils.
Cover and simmer 30 minutes.
Add carrot, potatoes, and prunes.
Cover and simmer until beans and vegetables are tender, 25-30 minutes.
Sprinkle with parsley and serve.
Bring to boil.
Remove hocks and discard water.
Return hocks to pot.
Add the 3 quarts water, herbs, spices, and onion.
Simmer about 2 hours.
Remove ham, discarding fat and bones.
Cut meat into bite-sized pieces.
Strain liquid to remove herbs and spices.
Return liquid to pan.
Skim excess fat from broth.
Reheat and add the lentils.
Cover and simmer 30 minutes.
Add carrot, potatoes, and prunes.
Cover and simmer until beans and vegetables are tender, 25-30 minutes.
Sprinkle with parsley and serve.
Chef
