Shirley's Recipes

1-1/2 cups green lentils, washed\\

Servings: 6

Melt bacon in stock pot. Add diced onion, diced leeks, diced carrots and celery; saute until golden brown. Add one quart of strained stock, lentils, thyme, 2 bay leaves, black pepper and nutmeg. Cook for 30 minutes then add potatoes and cook until lentils and vegetables are tender. Remove meat from pork hocks and dice very small; add to soup. Salt to taste. Before serving, add the vinegar.\\

Name: Rheinlander Famous Lentil Soup
Key Ingredient: lentils
Preparation: cook
Cuisine: German
Source: Leanne Van Horn
Food Group: legume
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: average
Prep. Time: :30
Elapsed Time: 1:30
Servings: 6

2 large fresh or smoked pork hocks
2 small pork bones
1 medium onion
1 medium carrot
1 bay leaf
6 peppercorns
1-1/2 quarts water
4 ounces diced bacon
1/2 cup diced onion
1/2 cup diced leeks, white part only
1/2 cup diced carrots
1/2 cup diced celery
1-1/2 cup green lentils, washed
1 teaspoon thyme
2 bay leaves
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 cups diced raw potatoes
Salt, to taste
2 tablespoons white vinegar

To make the stock: Rinse pork hocks and bones under cold water. Place in stock pot and add medium onion, medium carrot, 1 bay leaf, peppercorns and water. Simmer on low heat for 2 hours. Strain stock and save ham hocks.
Melt bacon in stock pot. Add diced onion, diced leeks, diced carrots and celery; saute until golden brown. Add one quart of strained stock, lentils, thyme, 2 bay leaves, black pepper and nutmeg. Cook for 30 minutes then add potatoes and cook until lentils and vegetables are tender. Remove meat from pork hocks and dice very small; add to soup. Salt to taste. Before serving, add the vinegar. Serve with sausage and warm bread.