Ingredients
- 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 leaves
- 1 1/2 cups diced carrots
- 1 1/4 cups chopped celery
- Lemon slices
How to Make
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Step 1: In a heavy (cast iron is best) dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil.
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Step 2: Reduce heat to low, cover pot. Simmer 1 1/4 hours.
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Step 3: Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat.
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Step 4: Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently.
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Step 5: Float a lemon slice on top of each serving.
We hope you enjoy this recipe!
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