Monday, August 17, 2009


2 1/2 cups lentils
1/2 cup chopped onion
1 cup chopped celery with leaves
1/2 cup carrots, chopped
1/4 tsp thyme
1 clove garlic, minced
1 bay leaf
1 tsp sugar
dash of hot pepper sauce
Ham hocks

In a large saucepan or a Dutch oven, combine the lentils with ham hocks and enough water to cover by an inch or so. Cook for 3 hours.

To the lentils add the onion, celery,carrots, garlic, bay leaf, sugar, thyme and hot sauce. Cook for another half hour.

Put the soup through a colander. Chill and remove the grease. To serve, reheat the soup. Take ham off the bones and add back into the soup. If you want to thicken the soup, put 2 tablespoons flour into a small amount of the soup and whisk together. Stir mixture back into the soup and blend well while heating.

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