Ham Hock and Lentil Soup Recipe

Ham Hock and Lentil Soup Recipe

Level: Simple
Servings: 8 to 10

Nutrition Information (per serving)

Serving Size: 1/10 of recipe
Calories: 556
Total Fat: 21 g
Saturated Fat: 6 g
Carbohydrates: 41 g
Dietary Fiber: 6 g
Sugars: 6 g
Protein: 51 g
Cholesterol: 102 mg
Sodium: 1586 mg

Ingredients

• 2 tablespoons olive oil
• 2 cups onions, small diced
• 1 cup celery, small diced
• 1 cup carrots, small diced
• Salt
• Black pepper, freshly ground
• 2 tablespoons garlic, minced
• 2 bay leaves
• 6 sprigs fresh thyme
• 2 quarts chicken broth
• 3 to 4 smoked ham hocks
• 1 pound orange lentils
• 2 tablespoons chopped parsley

Tip: Activate Cook Mode to keep your screen on while cooking!

Instructions

1. Heat olive oil in a large saucepan or soup pot over medium heat. Add onions, celery, and carrots; season with salt and pepper. Saut for about 4 minutes until softened and fragrant.
2. Stir in minced garlic, bay leaves, and thyme. Cook for 1 more minute to release their aromatic flavors.
3. Add smoked ham hocks and chicken broth. Bring to a boil, then reduce to medium-low, partially cover, and simmer for 1 hour until the ham hocks are tender and infused with smoky goodness.
4. Stir in orange lentils and simmer 25-30 minutes more, until lentils are perfectly soft and the soup thickens invitingly.
5. Remove from heat, stir in fresh parsley, and season to taste with more salt and pepper if needed.
6. Remove ham hocks, discard bones and skin, shred or dice the meat, and return it to the pot for hearty bites in every spoonful.
7. Ladle into bowls and serve steaming hot with crusty rustic bread to soak up every flavorful drop. Pure comfort in a bowlyour kitchen will smell irresistible!

Recipe credited to Emeril Lagasse, Emeril's Food of Love Productions, 2008