LENTIL SOUP WITH HAM HOCKS RECIPES

Name: Ham Hock and Lentil Soup
Yield: 8 to 10 servings
Ingredients: 2 tablespoons olive oil; 2 cups small diced onions; 1 cup small diced celery; 1 cup small diced carrots; Salt; Freshly ground black pepper; 2 tablespoons chopped garlic; 2 bay leaves; 6 sprigs of fresh thyme; 2 quarts chicken stock; 3 to 4 smoked ham hocks; 1 pound orange lentils; 2 tablespoons chopped parsley

HAM HOCK AND LENTIL SOUP RECIPE | FOOD NETWORK

Ham Hock and Lentil Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups small diced onions
1 cup small diced celery
1 cup small diced carrots
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 bay leaves
6 sprigs of fresh thyme
2 quarts chicken stock
3 to 4 smoked ham hocks
1 pound orange lentils
2 tablespoons chopped parsley

Steps:

In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

HAM HOCK AND LENTIL SOUP RECIPE - SOUL.FOOD.COM

Ham Hock and Lentil Soup Recipe - Soul.Food.com image

I recently found this recipe on the Food TV website and have not tried it yet. It is one of Emeril's recipes.

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 cups onions, diced small
1 cup celery, diced small
1 cup carrot, diced small
salt
fresh ground black pepper
2 tablespoons garlic, chopped
2 bay leaves
6 sprigs fresh thyme
2 quarts chicken stock
3 -4 ham hocks
1 lb orange lentils
2 tablespoons parsley, chopped

Steps:

In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce heat to medium low and cook, covered for about an hour, or until ham hocks are tender. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender. Remove from heat and stir in the parsley. Reseason with salt and pepper if needed. Remove ham hocks and remove the meat. Add the ham back into the soup. Serve with a hearty crusty bread.

Nutrition Facts : Calories 344.6, FatContent 7, SaturatedFatContent 1.4, CholesterolContent 7.2, SodiumContent 370.2, CarbohydrateContent 49, FiberContent 18.7, SugarContent 7.7, ProteinContent 21.5

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