Smoked Ham Hock and Lentil Soup
★★★☆☆
Ingredients
- 2 (10-ounce) smoked ham hocks2 (10-ounce) smoked ham hocks
- 3 quarts plus 3 cups water, divided2.84 L plus 3 cups water, divided
- 1 tablespoon olive oil15 ml olive oil
- 1 cup chopped Spanish onion240 ml chopped Spanish onion
- 1 cup sliced okra240 ml sliced okra
- 1 lemongrass stalk, chopped1 lemongrass stalk, chopped
- 1 small habanero chile, chopped1 small habanero chile, chopped
- 1 tablespoon chopped ginger15 ml chopped ginger
- 2 teaspoons kosher salt10 ml kosher salt
- 2 cups dried red or yellow lentils480 ml dried red or yellow lentils
- 1/2 cup sliced scallions120 ml sliced scallions
- 1 1/2 teaspoons chopped fresh thyme8 ml chopped fresh thyme
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.