Country Style Lentil Soup

Fresh soup stock is prepared from hambone and hamhock. The stock is combined with sautéed onion, garlic, celery, dried lentils and chicken bouillon, simmered for 30 minutes, seasoned with salt and pepper and served hot.

Ingredients -

1 Hamhock
1 Ham Bone
Olive Oil
1 small Onion, finely chopped
1 cup grated Carrot
3 Garlic Cloves, finely minced
2 Chicken Bouillon Cubes
1/4 teaspoon Crushed Red Pepper Flakes
12 cups Cold Water
12 ounces of Lentils
Sea Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Place hamhock and ham bone in pot with the 12 cups of water.

2. Bring to a boil and simmer 30 minutes.

3. Remove ham bone from pot and discard, reserving meat.

4. Place pot of liquid on high heat to reduce until 5 cups remain.

5. Saute onion with garlic in olive oil in stockpot over medium heat until onion is soft.

6. Stir in carrots and cook slowly for 2 minutes.

7. Add reduced broth to onion mixture, stir in lentils and bring to a boil.

8. Add chicken bouillon and let cook uncovered, for 30 minutes or until lentils are tender and soup is reduced to desired consistency.

9. Season with sea salt.

10. Ladle soup with pieces of hamhock and top with fresh ground black pepper.

Lentil Soup Tip

Presoaking

Lentils do not require presoaking as other dried beans and vegetables do, and can be safely prepared the same day as serving without fear of a time crunch or an unfinished dish.

Lentil Soup Tip

Boiling Lentils

For best results add lentils to boiling water and return the water to boiling before turning the temperature down to simmer. Most lentil varieties require between 20-30 minutes to cook through and soften.

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