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.
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.
Yield: 6 cups