Ingredients
1 lb. dried green lentils
2 carrots, diced
1 celery stalk, diced
3 whole or sliced garlic cloves
1 bay leaf
1 ham hock (can be raw, smoked or cured)
8-9 fresh medium to large tomatoes, sliced (can substitute
1 1/2 pounds boxed or canned tomatoes)
salt and pepper to taste
optional: 1 onion, sliced
Preparation
Rinse lentils and add to a 6-quart stockpot filled with 8-10 cups of water.
Add the rest of the ingredients and stir a few times.
Simmer for 40 minutes with lid on, stirring every 10 minutes.
Remove from heat and take ham hock from soup. If desired, slice the ham off the bone and put it back in the soup.
Eat hot, with toast.
Enjoy!!
