Heat olive oil in a large 5-quart stock pot. Sauté onion until translucent, add the ham hock, brown
on cut sides, add the garlic and continue to sauté for a minute longer.
Add the carrots, lentils, and stock, 2 tablespoons kosher salt (less if using salted / canned stock)
and 1 teaspoon freshly ground pepper and bring to a boil. Cover and reduce heat to simmer. Cook
until lentils are soft, about 1 hour.
Remove the ham hock and set aside to cool. Puree the lentils in a blender in batches and pour
through a coarse sieve into another pot, taste and adjust seasoning, add lemon juice and heat to
serving temperature. Pick the meat off the ham bones and reserve.
Ladle soup into warm bowls and garnish with ham.
Recipe by Draeger’s Cooking School
