Step 1: Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon
Step 2: Transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté
Step 3: Add garlic
Step 4: Add 6 cups water, ham hock, lentils and bay leaf
Step 5: Bring to boil.
Step 6: Add carrots
Step 7: Reduce heat to medium-low.
Step 8: Cover and simmer until lentils are tender, about 30 minutes.
Step 9: Using tongs, transfer ham hock to work surface.
Step 10: Drain lentils.
Step 11: Cool ham hock and lentils.
Step 12: Cut ham from bone; dice.
Step 13: Transfer ham to large bowl.
Step 14: Whisk oil, red wine vinegar, and Dijon mustard in small bowl to blend.
Step 15: Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, 1/4 cup parsley, walnuts and thyme.
Step 16: Toss to combine.
Step 17: Season to taste with salt and pepper and serve at room temperature
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