Smoked Ham Hock and Lentil Soup
★★★☆☆
Ingredients
- 2 (10-ounce) smoked ham hocks
- 3 quarts plus 3 cups water, divided
- 1 tablespoon olive oil (14.8 ml)
- 1 cup chopped Spanish onion (237 ml)
- 1 cup sliced okra (237 ml)
- 1 lemongrass stalk, chopped
- 1 small habanero chile, chopped
- 1 tablespoon chopped ginger (14.8 ml)
- 2 teaspoons kosher salt (9.9 ml)
- 2 cups dried red or yellow lentils (473 ml)
- 1/2 cup sliced scallions (118 ml)
- 1 1/2 teaspoons chopped fresh thyme (7.4 ml)
Instructions
- Boil ham hocks in 3 quarts water, simmer 2 hours until tender. Remove meat, chop; skim stock.
- Sauté onion, okra, lemongrass, habanero, ginger 4-6 minutes. Add lentils, 3 cups water, 3 cups stock. Boil, then simmer 7-14 minutes.
- Blend 1 cup soup until smooth, stir back in. Add scallions, thyme, chopped ham.
Wine Pairing: Medium White (Gewürztraminer) — Aromatic Gewürztraminer handles the lemongrass and habanero.