1 1/2 t olive oil
4 cups onions, chopped
4 t garlic, minced
7 cups chicken stock
1 lb ham hocks
1 1/4 cups celery, diced with leaves
1 1/4 cups carrots, diced
2/3 cup lentils, rinsed and drained
1 1/2 T dried basil
1 t dried oregano
1 t dried thyme
1/4 t black pepper, freshly ground
1/8 t red pepper flakes
28 oz. can plum tomatoes, coarsely chopped
1 1/2 cups cabbage, shredded
1/4 lb ham, diced
In a 6 qt. pot, heat oil over medium heat. Add onions and garlic and saute for
about 7 minutes, or until onions are soft. Add stock, 2 cups water, ham hocks,
celery, carrots, lentils, basil, oregano, thyme, black pepper, and red-pepper
flakes. Bring to a boil over medium-high heat. Reduce heat to low, and simmer,
covered, for about 45 minutes, or until the lentils are soft. Skim fat from
soup. Discard ham hocks. Add tomatoes and their juice, cabbage and ham and
simmer, uncovered for 15 minutes, or until cabbage is tender. Season with salt &
pepper to taste.
