Categories: SOUPY

Ingredients

• Ingredients
• 2 pounds Ham Hock
• 1 Tablespoon Butter
• 2 cups Onion, Diced
• 2 cups Carrots, Diced
• 2 cups Celery, Diced
• Kosher Salt
• 2 cups Dry White Wine
• 8 cups Chicken Stock
• 12 ounces, Dried Red Lentils, Rinsed Thoroughly And Drained
• 2 teaspoons Dried Cumin
• 2 teaspoons Smoked Paprika

Directions

1. Heat a large heavy pot over medium-high heat. Add the ham hock and let it sear in the pot for a few minutes.

2. Add the butter and let it melt with the ham hock.

3. Add the vegetables to the pot and sprinkle them with Kosher salt.

4. Stir the vegetables with the butter and let them sweat until soft and tender, about 10 minutes.

5. Add the white wine and scrape any browned bits off of the bottom of the pot.

6. Add the chicken stock and bring to a simmer. Add the lentils.

7. Cover the soup with a lid and let the soup simmer about 30 minutes until the lentils are fluffy and tender.

8. Remove the ham hock from the soup and cut off the lean meat and add it back to the soup. Discard the rest of the ham bone and skin.

9. Season with the cumin, paprika and Kosher salt.

10. Serve hot and enjoy!

Email to a friend | Print this recipe | Back