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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 lb lentils |
1/2 lb bacon or 1/2 lb pancetta, diced |
1 leek, diced,white part only |
2 medium onions, diced |
2 medium carrots, diced |
2 quarts chicken stock or 2 quarts beef stock or 2 quarts ham stock (depending on your taste) |
1 cup chopped celery |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon thyme |
1 bay leaf |
1 large potato, peeled |
1 ham bone or 2 large ham hocks |
2 tablespoons lemon juice or 2 tablespoons white vinegar or 2 tablespoons sherry wine vinegar |
1 lb sliced kielbasa, cooked (optional) |
2 yukon gold potatoes, diced (optional) |
Directions:
1. Wash lentils and drain.
2. In a Dutch oven fry bacon until golden.
3. Add diced leeks, onions and carrots and cook until onions are limp.
4. Add lentils, stock, celery, salt, pepper, and bay leaf.
5. With a medium size grater, grate potato into mixture and add ham bone.
6. Add optional ingredients.
7. Simmer 1 hour or until lentils are tender.
8. Remove bay leaf and ham bone; cut meat from ham bone and return meat to soup.
9. Add lemon juice and serve.
10. If soup is thicker than you would like add additional stock or water.
11. Note: If using a bone in piece of ham or ham hocks with a lot of fat, it is best to cook the meat in the stock separatelyfirst, remove meat and reserve, and then defat.
12. Proceed as above, adding meat back at the end.
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