YOUR SOLIN GENERATED RECIPE
Smoky Ham Hock and Red Lentil Soup
Smoky ham hock simmered with red lentils and aromatic vegetables in a savory broth for a hearty and comforting meal.
INGREDIENTS
0.13 tsp extra virgin olive oil
0.5 cup yellow onion
0.5 cup carrots
0.5 cup celery
2 cloves garlic
5 oz smoked ham hock
0.13 cup red lentils
3 cups low-sodium chicken broth
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, sautéing until the vegetables are softened and fragrant.
Stir in the minced garlic and smoked paprika, cooking for another minute to release the aromatic oils.
Place the whole smoked ham hock into the pot along with the red lentils and chicken broth.
Bring the mixture to a boil, then reduce heat to low and cover, simmering for 60-70 minutes until the lentils are tender and the meat is falling off the bone.
Remove the ham hock from the pot, shred the meat into bite-sized pieces while discarding the bone and excess fat, then return the meat to the soup.
Season with sea salt and black pepper to taste, and garnish with fresh parsley before serving.