Name: Pork Hock And Lentil Soup
Ingredients: 1 Bacon hock; 1 tb Oil + 2 tsp oil; (preferably strongly; ; flavoured olive; ; oil); 1 Leek; washed and finely; ; cut; 2 md Carrots; finely diced; 1 Celeriac; peeled and finely; ; diced or; 2 tb Chopped celery stalk; 4 Cloves garlic; crushed (4 to 5); 200 g Red lentils; well washed and; ; drained; 1/2 ts Grated nutmeg; 1/2 ts Ground fennel seed; 2 tb Finely chopped fresh parsley; 1 tb Finely chopped mint; 1 l Chicken; veal or vegetable; ; stock; 50 g Grated parmesan cheese; Pepper to season

The fall of man has created a perpetual crisis. It will last until sin has been put down and Christ reigns over a redeemed and restored world. Until that time the earth remains a disaster area and its inhabitants live in a state of extraordinary emergency. To me it has always been difficult to understand those evangelical Christians who insist upon living in the crisis as if no crisis existed. They say they serve the Lord, but they divide their days so as to leave plenty of time to play and loaf and enjoy the pleasures of the world as well. They are at ease while the world burns.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		Consuming, Passions	6	servings

INGREDIENTS

1		Bacon hock
1	tb	Oil + 2 tsp oil; (preferably strongly
		; flavoured olive
		; oil)
1		Leek; washed and finely
		; cut
2	md	Carrots; finely diced
1		Celeriac; peeled and finely
		; diced or
2	tb	Chopped celery stalk
4		Cloves garlic; crushed (4 to 5)
200	g	Red lentils; well washed and
		; drained
1/2	ts	Grated nutmeg
1/2	ts	Ground fennel seed
2	tb	Finely chopped fresh parsley
1	tb	Finely chopped mint
1	l	Chicken; veal or vegetable
		; stock
50	g	Grated parmesan cheese
		Pepper to season

INSTRUCTIONS

In a large stock pot or saucepan gently cook the carrot, leek, celeriac or
celery, and garlic in 1 Tbsp oil for 3 or 4 minutes.
Add drained lentils and stir while continuing to cook for 30 seconds or so.
Add nutmeg and fennel and stir in.
Stir in about two thirds of each of the mint and parsley, reserving some of
each for a pesto sauce to go with the soup.
Add the hock and stock, put on lid and allow the soup to simmer very slowly
for at least 1 1/2 hours.
Meanwhile, make up a pesto sauce by pounding in a mortar or blending
remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil
until a smooth paste is achieved. Season with pepper.
When hock is cooked, remove from soup, take off skin and fat, and cut into
small bite-sized pieces.
To serve, put soup and bacon pieces into individual dishes and top with a
spoonful of the pesto sauce. Accompany with crusty bread.
Leftover potential: Keeps well for several days in the refrigerator.
Converted by MC_Buster.
Per serving: 331 Calories (kcal); 21g Total Fat; (59% calories from fat);
25g Protein; 8g Carbohydrate; 116mg Cholesterol; 277mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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