LENTIL SOUP with a HAM HOCK

Recipe adapted from The Spruce Eats

Ingredients:

1 smoked ham hock
1 qt (4 c) chicken stock (or better than bouillon)
1 qt beef broth (or better than bouillon)
2 bay leaves
2 sprigs thyme
1/2 t black pepper

1 c carrots, diced
2 c onion, diced
1 c celery, diced
2 c dry lentils, picked over and rinsed

Red wine vinegar, to taste


Methodology:

Add the hock, both liquids, bay leaves, thyme and pepper to a stock pot, and bring to a boil.  Simmer on low for 2 hours.

Add the carrots, onion, celery and lentils, and simmer until the lentils are tender, about 40 minutes.  Remove the hock from the pot, remove the meat from the bones, shred into small pieces, and add back to the pot.  Taste for seasoning, and add vinegar if you'd like.


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Great served over spätzle!