Crock Pot Lentils and Ham Hocks

Ham hocks are a natural with any bean or lentil.  I purchase them in packs of six, so I always have a few in the freezer.  The lentils keep their shape even with four hours in the cock pot – yet the ham hocks cook well enough to fall off the bone for easy mincing. The sour cream and parsley cut the richness of this soup and elevate the flavors.  This is a quick easy meal made complete with good bread and butter.

2 Smoked Ham Hocks

8 oz Green Lentils, rinsed

5 cups Chicken Stock

2 Carrots, peeled and diced

2 Celery Stalks, diced

1/2 cup diced Onion (I use frozen, they are so handy)

1/2 cup White Wine

1 tsp Minced Fresh Rosemary

Sour Cream and Fresh Parsley to serve

  • Combine all of the above in a crock pot (not the sour cream and parsley)
  • Set the crock pot on high for about 4 hours
  • Take the the ham hocks out and remove the meat from the bones, mince and return to the crock pot
  • Serve with a dollop of sour cream and fresh parsley
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