Lentil And Pea Soup (ham Hocks)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped spanish onions
• 1 1/2 teaspoons garlic, minced
• 12 cups water
• 1 cup dried brown lentils
• 1 cup dried split peas
• 4 smoked ham hocks (about 3 3/4 lbs)
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1 -2 bay leaf
• 1 1/2 cups diced carrots
• 1 1/4 cups chopped celery
• lemon slice

Recipe

• 1 in a heavy (cast iron is best) dutch oven heat oil over medium heat.
• 2 add onion and garlic and cook about 5 minutes, stirring until soft.
• 3 add remaining ingredients except carrots,celery and lemon slices.
• 4 bring to boil.
• 5 reduce heat to low, cover pot.
• 6 simmer 1 1/4 hours.
• 7 add carrots and celery.
• 8 bring back to boil then reduce heat and simmer 40 minutes, uncovered.
• 9 remove pot from heat.
• 10 lift out hocks and bay leaf, discard bay leaves.
• 11 cool hocks enough to handle, remove fat and bones.
• 12 put meat back in soup. stir and heat gently.
• 13 float a lemon slice on top of each serving.