If you love being able to leave the house for hours…come home and not only have your house smell wonderful and have your dinner ready…this dish is for you.
All the prep work can be done the day or two before, so all you need to do is take it out of the fridge, plug your crock pot in and go.
Lentils, one 14 ounce package of dry
Onion, one diced
Ham Hock, one
Celery, three stalks diced
Carrots, 3 diced
Potatoes, 3 diced
Garlic, 2 teaspoons
Bouillon Cubes, chicken three
Bouillon Broth, 32 ounces
Olive Oil, 2 Tablespoons
Butter, 2 Tablespoons
Wine, white 2 cups
Water, 4 cups
Salt, 2 Teaspoons
Freshly ground pepper. 2 Teaspoons
Rinse the lentils and set aside. In a medium saucepan, heat the oil. Then add the 2 T of butter, ham hock, onion, 3 Bouillon cubes and 2 cups of broth, celery and carrots, salt, pepper, garlic powder and cook until tender…about 15 to 25 minutes.
Peal and dice the potatoes and add directly into the crock pot. Salt and pepper the potatoes. Add the lentils on top of the potatoes.
Add the ingredients that have cooked down into the crock pot along with 4 cups of water, and 2 cups of white wine and the remaining chicken broth…cover and cook for 6 hours.
While the vegetables are cooking down in the olive oil, butter and chicken broth, dice the potatoes and add to the crock pot.
It’s warm, thick, rich and tastes so wonderful…especially on a cold day like today.
It makes me very happy when the soup basically makes itself…and makes the house
smell amazing at the same time. Crock pot cooking is wonderful because you can make
things up ahead of time, leave while it’s cooking, and it’s ready no matter who wants to
eat when. Really something this good should be more difficult to make…but I’m so
glad that it isn’t!