German Lentil Soup
|Bacon slices||4 , cut into 1/2 inch pieces|
|Onions||2 Medium, chopped|
|Carrots||2 , chopped, peeled|
|Stalk celery||1 Large, chopped|
|Lentils||16 Ounce, rinsed, picked through (1 Package)|
|Smoked ham hock||1 Pound|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
1. In 5-quart Dutch oven, cook bacon over medium-low heat until lightly browned. Add onions, carrots, and celery; cook over medium heat until vegetables are tender, 15 to 20 minutes. Add lentils, ham hock, water, bay leaf, salt, thyme, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer until lentils are tender, 50 to 60 minutes. Remove and discard bay leaf.
2. Transfer ham hock to cutting board; cut off meat and discard skin and bones. Cut meat into bite-size pieces and return to soup. Heat through; stir in lemon juice.