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- Source: Emeril's New New Orleans Cooking
- Dish Type: Soups
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Stewed Lentils
Instructions
Heat the oil in large saucepan over high heat. Add the ham hock and sautÈ, browning on all sides, for about 1 minute. Add the lentils, onions, garlic, and bay leaves and stir-fry for 1 minute.
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Stir in the stock and bring to a boil. Reduce the heat to medium and simmer for 8 minutes. Cover the pot and simmer, uncovering once or twice to stir, until the lentils are firm-tender, for about 30 minutes. Add the salt, stir, remove from the heat. Remove the ham hock before serving.
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Yield: 6 cups
Ingredients
- 1 tablespoon olive oil
- 1 smoked ham hock (about 6 ounces)
- 2 1/2 cups (1 pound) lentils
- 1/4 cup chopped onions
- 2 tablespoons minced garlic
- 3 bay leaves
- 6 1/2 cups
- 1 teaspoon salt
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