A YouTube viewer saw one of my videos and messaged me with a request for a lentil soup recipe. A forwarded him my recipe along with a request for feedback. This is what he sent.
Here's the recipe I gave him:
SMOKEY LENTIL SOUP (serves a lot of folk)
- (1) 1 lb. bag of dried lentils
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 large red potato, large dice
- 1 smoked ham hock (optional)
- 2 bay leaves
- 1½ Tbsp fresh thyme or ¾ Tbsp dried thyme
- 2 Tbsp vinegar (any type)
- 4 C canned chicken broth
- 5 C water
- 2 Tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper
- In a large stock pot, heat olive oil until hot and shimmering. Add onion, carrots, celery and garlic. Season with salt and pepper and sauté for 3 minutes. Add lentils and stir to incorporate.
- Add the broth and water, along with 1 tbsp of the vinegar. Allow mixture to come to the boil and add ham hock, bay leaves and thyme. Lower heat and allow soup to simmer lightly (covered), stirring every 10 minutes or so.
- At the 30 minute mark, add the potatoes.
- At the 45 minute mark, check the consistency of both the lentils and the soup. The lentils should be soft and creamy and the soup should be thickened. If not, continue simmering until this is achieved.
-Remove bay leaves and ham bone to a plate, allowing the bone to cool slightly. Separate the meat from the bone and return meat to soup.
- Bring the soup up to the proper seasoning level by adding more kosher salt, pepper and the remaining vinegar. Serve.
Note: Serve this soup with a dollop of either crème fraiche or sour cream on top and a little extra malt vinegar on the side. Also, vegetarians may omit the ham hock and substitute with 1 teaspoon of liquid smoke.