Ham Hock & Lentil Soup

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!

Ingredients:

• 2.5 tbsp lard
• 2.5 c diced onions
• 1.25 c diced celery
• 1.25 c diced carrots
• salt
• pepper
• 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

Directions:

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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