Sauerkraut, ham hock and lentils


  • 1 smoked ham hock
  • 1 quart chicken stock
  • 1 quart beef broth
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne, or to taste
  • 1 cup diced carrots
  • 2 cups diced onions
  • 1 cup diced celery
  • 2 cups dry lentils
  • Salt, to taste
  • 1 tablespoon fresh parsley, for garnish


    step 1

    Add the beef broth, chicken stock, dried thyme, black pepper, bay leaf, cayenne, and ham hock into a soup pot and bring to a simmer. Cover and simmer on low for 1 1/2 hours. Add the onions, celery, and carrots and simmer covered for another 30 minutes.

    step 2

    Add the lentils and simmer covered for another 30 minutes. Remove cover and skim off any excess fat from the surface. Continue to simmer another 15 to 20 minutes uncovered, until the lentils are tender and the pork is falling off the bone. Taste for salt, adjust seasoning, and serve with chopped fresh parsley.