Name: Ham Hock And Lentil Soup
Ingredients: 2 tb Olive oil; 2 c Small-diced onions; 1 c Small-diced celery; 1 c Small-diced carrots; Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Chopped garlic; 2 Bay leaves; 6 Fresh thyme sprigs; 2 qt Chicken stock; 3 Smoked ham hocks -; (to 4); 1 lb Orange lentils; 2 tb Chopped parsley

Recently I read again of a woman who simply decided one day to make such a commitment to pray, and my conscience was pricked. But I knew myself well enough to know that something other than resolve was being called for. I began to pray about praying. I expressed to God my frustrated longings, my jaded sense of caution about trying again, my sense of failure over working at being more disciplined and regular. I discovered something surprising happening from such simple praying: I was drawn into the presence of One who had, far more than I did, the power to keep me close. I found my focus subtly shifting away from my efforts to God’s, from rigor to grace, from rigidity to relationship. I soon realized that this was happening regularly. I was praying much more. I became less worried about the mechanics and methods, and in turn I was more motivated. And God so cares for us, I realized anew, that He Himself helps us pray. When we “do not know what we ought to pray for… the Spirit Himself intercedes for us with groans that words cannot express” (Rom. 8:26) (Timothy Jones).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Emlive08	8	servings

INGREDIENTS

2	tb	Olive oil
2	c	Small-diced onions
1	c	Small-diced celery
1	c	Small-diced carrots
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Chopped garlic
2		Bay leaves
6		Fresh thyme sprigs
2	qt	Chicken stock
3		Smoked ham hocks -; (to 4)
1	lb	Orange lentils
2	tb	Chopped parsley

INSTRUCTIONS

In a large saucepan, over medium heat, add the oil. When the oil is hot,
add the onions, celery, and carrots. Season with salt and pepper. Saute for
4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add
the ham hocks and stock. Bring the liquid to a boil, reduce the heat to
medium-low and cook about 1 hour, or until the hocks are tender. Add the
lentils and continue cook for 25 to 30 minutes or until the lentils are
tender. Remove from the heat and stir in the parsley. Reseason with salt
and pepper if needed. Remove the ham hocks and remove the meat. Add the ham
back into the soup. Ladle the soup into individual serving bowls and serve
with crusty bread. This recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B80)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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