Ham Hock And Lentil Soup

Instructions

1. 1

   In a large saucepan over medium heat, heat the oil. Add onions, celery, and carrots. Season with salt and pepper; sauté for 4 minutes.

2. 2

   Add garlic, bay leaves, and thyme; sauté 1 minute more.

3. 3

   Add ham hocks and chicken stock. Bring to a boil, reduce heat to medium-low, and cook for about 1 hour until hocks are tender.

4. 4

   Add the lentils and continue cooking for 25 to 30 minutes until tender. Remove from heat and stir in parsley. Adjust seasoning.

5. 5

   Remove the ham hocks, pull the meat off the bones, and return the meat to the soup.

6. 6

   Ladle into bowls and serve with crusty bread.