A recipe from the home kitchen of the magnificent Casey Duckett, Wild Harmony Farm Store Manager!
2 tbsp lard/pork fat or olive oil
1 white onion, diced fine
1 cup celery, diced chunky
1 cup carrots, diced fine
2 tbsp garlic, diced fine
2 bay leaves
4-6 sprigs fresh thyme
2tbsp parsley, chopped
salt and pepper to taste
32 oz chicken stock
32 oz water
about 1 lb of ham hock (but more never hurts)
1 lb lentils (I use orange)
Heat lard/fat/oil over medium heat in a large sauce pan. Add onions, celery, carrots for 3-5 minutes (until onion is clear).
Add garlic, bay leaves, sprigs of thyme, and saute for 1 more minute.
Add stock, hocks, and water,then bring to a boil. Once at a boil reduce heat to medium-low, cover, and let cook for about 1 hour.
Add lentils and cook for another 20-30 minutes. Add salt and pepper to taste. Remove Hocks, sprigs of thyme, and bay leaves. Carve the hocks, and put the meat back in. Enjoy!