Lentil Soup Recipe
Ingredients
1 large ham hock, blanched and rinsed
4 cups water
2 cups chicken stock
1 bay leaf
1 whole onion, stuck with 3 whole cloves
2 carrots, thinly sliced
1 onion, thinly sliced
1 rib celery, thinly sliced on diagonal
2 garlic cloves, minced
2 tablespoons olive oil
1 cup dried brown lentils
2 cups peeled and chopped ripe tomatoes
Salt and white pepper
1/2 teaspoon crumbled dried Italian herbs
Minced fresh chives or freshly grated Parmesan cheese
How to make Lentil Soup
Combine ham hock, water, stock, bay leaf and whole onion.Cover, bring to boil, lower heat and simmer 3 hours, or until ham hock is tender.
Remove ham hock and set aside.
Discard bay leaf and whole onion.
Reserve cooking liquid.
Saute carrot, sliced onion, celery and garlic in oil until lightly browned.
Add lentils, stir to coat and mix in tomatoes, herbs and reserved cooking liquid.
Cover, bring to boil, lower heat and simmer 30 minutes or until lentils are just tender.
Remove meat from ham hocks, return meat to soup, reheat and adjust seasonings with salt, pepper and Italian herbs.
Garnish with chives.
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Lentil Soup
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