|It tastes a lot better than it looks.|
Adapted from Emerill Lagasse
2 cups of leftover Stock*
1-2 smoked ham hocks
1 1/2 cups orange lentils
1 medium onion, diced
2 celery stalks, chopped
2 carrots, chopped
1/2 head garlic, peeled and minced
Palm full of dried thyme (or several sprigs or fresh)
- Pour stock into a large pot, place the ham hocks in and fill the remainder with water. Bring to a boil, then reduce to a simmer and cook covered for 1 hour.
- Remove hocks from stock and strip the meat into cubes, pour back into the pot.
- Add remaining ingredients and bring back to a boil, then reduce again and simmer for 30 minutes.
*While chicken or beef stock will work well, I used a particularly delicious leftover stock from the spare ribs we made for dinner the previous night. It could be duplicated by pureeing a carrot, onion, celery stick, garlic cloves and tomato paste and allowing that to cook in the water and the ham hock. Simply strain the pulp from the stock in between step 2 and 3.