Active time, 30 minutes. Soak lentils overnight. Cooking time, 1 hour. Makes 6 quarts.
2 1 lb. packages of lentils
1 medium onion, chopped fine, about 2 cups
5 cloves garlic chopped fine, about 2 tbsps.
1/2 cup extra virgin olive oil
1 small can (6 oz.) of tomato paste
1 package of Lipton Dried Onion Soup Mix
2 smoked ham hocks
2 9 oz. packages of frozen chopped spinach
1. Add the lentils to an 8 qt. pot, cover with water to about 4 inches above the lentils and soak overnight.
2. The next day, drain and rinse the lentils and rinse the pot.
3. In the rinsed pot, heat the olive oil on medium, add the onions and garlic and lightly sauté until translucent, do not let brown.
4. Reduce heat to medium-low and add the tomato paste, mix well.
5. Add the contents of one Lipton soup envelope and stir.
6. Add the lentils and mix well.
7. Cover with water to about 2 inches above the lentils, about 3 quarts, and then add the ham hocks.
8. When the water comes to a boil, add the spinach, reduce the heat to medium/low and simmer uncovered for 1 hour, stirring occasionally.
9. When the soup reaches your desired thickness, remove the ham hocks and discard them, (see note). Add more water if too thick to your liking.
10. Serve the soup with olive oil drizzled into it and warm crusty Italian bread on the side.
11. Freeze the remainder in 1 or 2 quart containers to enjoy for those nights when you don’t feel like cooking.
Note: As an alternative, if the hocks are particularly meaty, you can remove the meat from the bones, chop it coarsely and add it back to the soup, discarding the skin and bones. You may also wish to use fresh ham hocks, rather than the smoked variety, in which case the meat will be much more tender and definitely worth adding to the soup when thoroughly cooked, however the soup flavor will differ. Try it both ways, each method has its merits.
Please refer to: SOUP’S ON
Also See: Uncle Fred, The Godfather