Ingredients
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1 tablespoon vegetable oil
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1 1/2 teaspoons garlic, minced
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12 cups water
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1 cup dried brown lentils
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1 cup dried split peas
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1 tablespoon salt
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1 tablespoon lemon juice
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1/2 teaspoon dried thyme leaves
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1/2 teaspoon dried sage
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1/2 teaspoon dried marjoram
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1 -2 bay leaf
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1 1/2 cups diced carrots
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1 1/4 cups chopped celery
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lemon slice
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1 1/2 cups chopped Spanish onions
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4 smoked ham hocks (about 3 3/4 lbs)
Instructions
- In a heavy (cast iron is best) dutch oven heat oil over medium heat.
- Add onion and garlic and cook about 5 minutes, stirring until soft.
- Add remaining ingredients except carrots,celery and lemon slices.
- Bring to boil.
- Reduce heat to low, cover pot.
- Simmer 1 1/4 hours.
- Add carrots and celery.
- Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
- Remove pot from heat.
- Lift out hocks and bay leaf, discard bay leaves.
- Cool hocks enough to handle, remove fat and bones.
- Put meat back in soup. Stir and heat gently.
- Float a lemon slice on top of each serving.