Savory Lentil Stew with Smoked Ham Hock
This is my children’s favorite soup of all time. Tonight when I served it my praises were sung over and over again. Every family member asked for seconds and both kids had thirds! They love this soup! Lucky me it is super easy to make thanks to a ready supply of GAPS legal ham hocks from The Farmer’s Larder. This is a local business and unfortunately they do not ship but hopefully you can find something similar in your area. It really lends a ton of great flavor to the soup.
I make this using Red Lentils because they are lower oxalate than the others. I have also made it with Sprouted Green Lentils and it tastes great but is higher oxalate.
Savory Lentil Stew with Smoked Ham Hock
- lard or bacon fat
- 3 cloves of garlic
- 1 large onion, diced
- 1 large smoked ham hock
- about 2 cups worth of diced root vegetables, Kohlrabi, rutabega, carrots, turnips, raddish etc
- 2 bay leaves
- 3 qts broth
- 1 lb Red Lentils (red are lowest oxalate but any will work in this recipe.)
- 1 tsp or more Smoked Sea Salt
In a large stock pot melt 2-4 tbsp lard or bacon grease. Saute onion and garlic in lard till fragrant. Add ham hock, root vegetables, bay leaves and broth and simmer for 1-2 hours or till ham hock is tender. Remove the hock from the pot and cut up the meat and return it and the bone to the pot. Add lentils and simmer another 20 min or until lentils are tender. Stir in salt and adjust to taste. Enjoy!
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So happy to have stumbled on this recipe because I just came across some ham hocks in the depths of my freezer. The one change I might do is to soak the lentils for 6 or 7 hours in water with lemon juice or whey, as per Nourishing Traditions. In the side note, the book says lentils don’t need as long a soak as other things.