Ingredients
- 2 smoked (4 pounds) pork hocks (two large smoked hocks roughly about 2 to 2 1/2 pounds each, but the size does not really matter)
- 3 quarts chicken broth (12 cups)
- 1 medium yellow onion (chopped)
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 6 garlic cloves, chopped
- 1 can (14 1/2 ounce) diced tomatoes (undrained)
- 1 pound dry lentils (about 1 1/4 cups you could use a little more))
- 3 fresh thyme sprigs (or more)
- 1 cup elbow pasta (dry, or shell pasta)
- Salt
- Ground pepper
- Parmesan cheese, grated
How to Make
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Step 1: In a large pot, add the chicken broth and smoked hocks; bring to a boil, reduce heat, cover tightly with a lid and simmer 1 1/2 hours or until the hocks are tender.
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Step 2: When the hocks are tender, remove from the broth and remove the meat, return the meat to the broth.
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Step 3: In another heavy large pot heat some olive oil. Add onions, carrots, celery, garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat.
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Step 4: Ladle in all the cooked hock meat and all the broth from the other pot, and the thyme; bring to a simmer, cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
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Step 5: After 30 minutes of cooking time, stir in the pasta, continue simmering until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
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Step 6: Ladle the soup into bowls. Sprinkle with the Parmesan cheese.
Tips & Variations
- 2 large pots
We hope you enjoy this recipe!
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