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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's a zesty twist on traditional lentil soup. In order to make it vegetarian I substitute veggie broth for chicken, liquid smoke for the ham hock. Ingredients:
1 package lentils -- (16 oz.) rinsed, drained and picked over |
2 medium onions -- chopped |
1 ham hock |
5 cups homemade chicken stock or 3 (14 1/2 ounce) cans chicken broth |
2 cups water |
1 tsp. ground cumin -- (1 to 1 1/2) |
1/8 tsp. cayenne |
1 can diced green chiles -- (4 oz.) |
1 cup roasted red peppers -- rinsed, drained and pureed in a food processor |
salt |
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Directions:
1. 1. In a 5 qt. electric slow cooker, mix together the lentils, onions, carrots, ham hock, stock and water.
2. 2. Cover and cook on the low heat setting for 9 hours or until the lentils are tender. Remove the ham hock; finely chop the meat and return it to the slow cooker. Stir in the cumin, cayenne, green chiles and red pepper puree. Season with salt to taste. Increase the heat to high and cook 15 minutes longer.
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