HAM HOCK LENTIL SOUP

 INGREDIENTS

A big fat smoked ham hock

2 bay leaves

2 teaspoons (10 mL) of salt

12 cups (2.8 L) of water

1 large carrot, chopped

1 large onion, chopped

2 celery ribs, chopped

Cloves from 1 head of garlic, thinly sliced

2 cups (500 mL) of green lentils

1 heaping tablespoon (20 mL) or more of minced fresh thyme, tarragon, sage, rosemary or oregano

1 tablespoon (15 mL) of Dijon mustard

1 teaspoon (5 mL) of cider vinegar

Description

Toss the ham hock, bay leaves and salt into a large pot and submerge in the water. Bring to a slow, steady simmer, then cover and continue cooking until the meat is tender and the broth is rich, at least an hour, maybe two.

Stir in the carrot, onion, celery, garlic and lentils. Cover and continue cooking until the delicious legumes are tender, another hour or so.

Lift the hock onto a plate or cutting board. Discard the skin and fat, and tug and pull the meat from the bone into small bite-size pieces. Return the meat to the pot and reheat.

Just before serving, stir in the fresh aromatic herb and the sharp mustard and vinegar, brightening and balancing the flavors. Ladle, serve and share!