1 onion
2 carrots
2 stalks celery
2 cloves garlic
1 smoked ham hock
3 (15 oz. ea.) cans chicken or turkey stock
1 (16 oz.) bag green lentils
1 bay leaf
several sprigs of fresh thyme
grated Romano cheese

Dice vegetables and garlic, then add them to a heavy stock pot and sauté lightly in oil.

Add three cans of stock, bay leaf, and the smoked ham hock. Cover pot and simmer for 15 minutes.

Pour uncooked lentils onto a baking sheet and pick out any stones. Transfer lentils to a colander and rinse under cold water.

Add lentils, fresh thyme, and 1 1/2 cups of water to the stock pot. Simmer until the lentils are done to your taste, approximately 35 minutes.

Remove the ham hock and cut off the meat and skin. Break the meat (and the skin if desired) into pieces and return to the soup. Remove the bay leaf and any woody stems from the sprigs of fresh thyme. Ladle soup into a bowl and top with grated Romano cheese. Also delicious served over elbow pasta.

Note: You can reduce the fat in this recipe by substituting vegetable stock and eliminating the ham hock.

Submitted by: caliroan