Smoked Ham Hock and Lentil Soup

This was an okay soup, and as with anything with ham hocks takes a bit of time. First, I came away with at least a couple of extra cups of broth (now plan to make an Asian noodle, mushroom, and baby bok choy soup). If I had to do it over again, I would add about a cup more broth in with the water. The salt level, with 1 tsp., is fine since the ham hocks are going to bring some salt with them. Make sure and use both peppers since using only one gets a little lost (my error).

I made it as directed and it’s so wonderful. The first time I used fresh okra and it was a little slimy, as expected. I wasn’t able to find fresh so I used frozen the second time. Depending on how “toothsome” you want your okra, I would mess around with when you put it in the dish. Delicious either way! One of my new favorites.

This was a huge hit at our small dinner party. Took some of us back to our childhoods as it was reminiscent of our beloved Campbell's Hot Dog Bean Soup (do they still make it?!?) - albeit quite elevated from it, of course. :-) I'm not usually a smoked meats/cheese kind of gal, but the smoked ham shank (which we substituted) melded with the other flavors so harmoniously - was comforting and delicious. Also left out the okra (due to availability and preference). Was easy to pull together - and quick from a hands-on time perspective... Definitely a keeper for all of us!! Note that it only made five small portions, so I recommend doubling the recipe for larger portions - and to have some for leftovers!

I only added a cup of water & used some ham broth I had in the freezer. Lemongrass & ginger brightened the soup. Really nice flavors.

It is a good Sunday project so you can take you time with the Ham Hocks. I bought some ham to cut up to make it a little meatier but didn't substitute anything and it was perfect. I was worried about the heat from the habanero but it was really not as bad as I would have thought and I think the flavor added to the taste. I LOVED this soup!