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Stewed Lentils

  • Yield: 6 cups


  • 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 Basic Chicken Stock
  • 1 teaspoon salt


  • 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.