Lentil Soup with Potatoes

By dciulla

Ingredients

• 1 T. olive oil
• 3 garlic cloves, minced
• 2 celery ribs, finely chopped
• 2 carrots, finely chopped
• 1 onion, finely chopped
• One 16-ounce can chopped tomatoes with juice(or tomato puree is fine)
• 1 cup lentils
• 3/4 lb. ham hock or smoked turkey wing and thigh (your preference)
• 4 small potatoes, peeled and sliced 1/4-inch thick
• 1/4 cup chopped fresh flat-leaf parsley
• Salt & pepper to taste
• Freshly grated Parmesan to finish

Preparation

Step 1

In a large pot, heat the olive oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, approximately 7 minutes. Add the tomatoes, lentils, ham hock or smoked turkey, and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, approximately 1 hour. Add the potatoes and simmer until tender, 10 minutes.
Remove the ham hock or turkey wing/thigh (can pick the meat from the bones and add back to the soup). Add the parsley and salt and pepper to taste. Serve with Parmesan cheese.
Serves 4-6.