| 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
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