December 17th, 2008
Recipe by Paula Bowman
"This was very easy to prepare. I've never had ham hock before, and I found the meat too stringy. We did like the broth for the soup, and my kids enjoyed making the recipe."
Rosemarie Cook, mom of Andrew, 22, and Amanda, 18, Fort Saskatchewan, Alta.
In a large Dutch oven or heavy bottomed pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until translucent, about 5 minutes. Add chicken broth, water, ham hock, tomato paste and bay leaf and bring to a boil; reduce heat, cover and simmer for 30 minutes. Add celery, carrots and lentils and continue to simmer loosely covered until lentils are tender, about 40 minutes. Remove ham hock and let cool slightly. Use a knife to remove meat from ham hock and shred or dice it into small pieces. Return meat to soup pot, add vinegar and parsley and season to taste with salt and pepper. Serve in warmed soup bowls.
Per serving: 252 calories, 9 g fat, 70 mg calcium, 1,544 mg sodium, 17 g carbohydrates, 4 g fibre, 25 g protein; excellent source of thiamin; good source of vitamin A, niacin, riboflavin and zinc.