Ham hocks are an easy and affordable way to make soups & stews sing. They pair beautifully with pulses like the lentils. This recipe would also work well in a slow cooker!
- 2.5 tbsp lard
- 2.5 c diced onions
- 1.25 c diced celery
- 1.25 c diced carrots
- 2.5 tbsp chopped garlic
- 2 bay leaves
- 3 sprigs fresh thyme
- 10 cups pork stock (beef, chicken, or duck work too)
- 1-2 smoked ham hocks
- 1 box laird lentils or french lentils
- 2.5 tbsp chopped parsley
Heat lard over medium heat in a large saucepan (we prefer cast iron). When lard is hot, add onions, celery & carrots and season with salt & pepper. Saute for 4 minutes then add garlic, bay leaves & thyme and cook for one more minute. Add hocks & stock. Bring to a boil, reduce heat to medium-low and cook for about 1 hour or until hocks are tender. Add the lentils and cook for another 25-30 minutes until lentils are tender. Remove from heat and stir in the parsley. Salt & pepper to taste. Remove hocks and remove the meat. Add ham back into the soup & serve!
Makes 10-12 servings
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