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See also Article: On the Side II
• 1 small onion, diced
• 1 stalk celery, diced
• Olive oil as needed
• 4 cloves garlic, minced
• 2 oz. white wine
• 1 cup lentils
• 1 pint chicken broth
• 2 bay leaves
• Rosemary, chopped, to taste
• Thyme, chopped to taste
• Salt and pepper to taste
• 1 ham hock
• Parsley, chopped, to taste
Sauté the onion and celery in olive oil until soft.
Add the garlic and sauté one more minute.
Deglaze the pan with the wine.
Add the lentils, broth, bay leaves, rosemary, thyme, salt and pepper and stir.
Place the ham hock in the center, cover, bring to a boil, and then simmer on low, covered, for 30 minutes or until the lentils are soft.
Flip the ham hock halfway through and add more broth if necessary.
Finish with the parsley and extra salt and pepper if needed.
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