Chilly days call for cozy, soul-warming meals that stick to your ribs. And there’s nothing quite like a rich, flavorful stew to hit the spot. This Lentil and Ham Hock Stew is a true winter winner, combining the nutty earthiness of lentils with the smoky, savory goodness of ham hocks for a bowl of pure comfort.
But don’t let the humble ingredients fool you – this stew packs a serious punch of flavor. The ham hocks infuse the broth with an incredible depth of flavor, while the lentils provide a hearty texture that’s both satisfying and nutritious. It’s the perfect stick-to-your-ribs meal for those chilly nights when you need something warm and nourishing to chase away the winter blues.
Ingredients:
- 1 lb dried lentils, rinsed
- 2 smoked ham hocks
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 6 cups chicken or vegetable broth
- 2 cups water
- Chopped fresh parsley for garnish
Instructions:
- In a large pot or Dutch oven, combine the lentils, ham hocks, onion, carrots, celery, garlic, bay leaf, thyme, salt, and pepper. Pour in the broth and water and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours, or until lentils are tender and ham hocks are falling off the bone.
- Remove ham hocks from the pot and let cool slightly. Once cool enough to handle, shred or chop the meat, discarding the bones and excess fat.
- Return the shredded ham to the pot and taste for seasoning, adjusting salt and pepper as needed.
- Serve warm, garnished with fresh chopped parsley.
There you have it – a steaming pot of Lentil and Ham Hock Stew that’s sure to warm you from the inside out. Ladle it into bowls and get ready to experience pure comfort in every bite. Enjoy!
