This is such a tasty soup. Being here in Kentucky with temps in the teens this December, it will be the prefect warm up for the family just before we head out to the Kentucky Mega Cavern to see the Christmas lights. Thank goodness it’s a vehicle tour. Lol
- 3 cups lentils
- 12 cups chicken broth
- 2 smoked hamhocks
- 2 Tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 14.5 ounce can diced tomatoes with the juice
- 1 large glove garlic (or 2 small), minced
- 1/4 tsp thyme
- 1 tsp salt
- 1/8 tsp pepper
- Bring the chicken broth to a boil in a large stock pot, then add in the smoked hamhocks
- Simmer the hamhocks on low for 1 hour (this adds another flavor layer to your broth)
- Remove the hammocks from the broth and when cool chop the meat from the hammock into small dice pieces, being carful cutting around the bone.
- Heat the olive oil to medium high in a medium sauté pan
- Add in the onions, carrots, celery, thyme, salt and pepper
- Sauté the vegetables for 10 minutes or so, until the onion is transparent
- Add in the garlic and continue to sauté the vegis another 5/10 minutes, watch closely as to not burn the garlic.
- Add the vegetables into the broth bring the mixture to a boil
- Lower to simmer, cover and continue to cook the soup for about 1 hour or until your lentils are soft
- Add the chopped hammock into the soup
- Prepare to enjoy your soup
I like added hot sauce and croutons to this soup. The hot sauce adds a spice factor and the croutons a great crunch.
A squeeze of lemon and a touch of parmessan cheese work well here too.