Mom's Lentil Soup

 

I remember mom making Lentil Soup, for my Grandfather. It was his favorite. After making this demonstration video, I appreciate the work, mom put into this recipe. Not only developing the recipe; but the physical work, to make it! There is a lot of chopping involved. This soup is well worth the effort. I've decided to make it more often. 

A YouTube video demonstration is available, by clicking this link.

MOM'S LENTIL SOUP

 

INGREDIENTS:

4 Cups water

2 Ham hocks - or - 1 ham shank, rinsed

4 Tablespoons butter

1 Bunch celery with leaves, chopped

4 Carrots, sliced

4 Carrots, shredded

1 Large yellow onion, diced

1 Small head garlic, minced

1/2 Cup water

2 Tablespoons oil

1 Pound breakfast sausage

1/2 Cup water

2 Cans stewed tomatoes, mashed

1 Pound dry lentils, sorted, rinsed

3 Tablespoons Better Than Bouillon Ham Base

2 1/2 Cups water

1 Teaspoon Righteous Seasoning

 

* Ham Hocks, or shank should be started at least 4 hours prior,  if

using a slow cooker.

 

DIRECTIONS: 

Add ham hocks and water to slow cooker. Cook on high, until 

meat releases from the bone. Defat ham broth; then return to slow

cooker. Separate meat from fat. Return meat to slow cooker. Melt 

butter, in a Dutch Oven, over medium high heat. Sauté celery, sliced

carrots, and onion, until just starting to soften. If vegetables start to

dry, add 1/2 cup water. Add shredded carrots and garlic to Dutch 

Oven. Continue sautéing, until sliced carrots are fork tender. Transfer 

vegetables to crock pot. In the same Dutch Oven, over medium high 

heat; add 1/2 cup water, and oil. Crumble and brown sausage. Turn off 

heat. Add 1/2 cup water, to Dutch Oven. Scrape bottom of Dutch 

Oven, to loosen the caramelization, from the pan. Transfer sausage 

to slow cooker. Add stewed tomatoes, lentils, ham base, and water to 

slow cooker. Cook for 3 hours, on high. Until lentils are soft. Stir in 

Righteous Seasoning.