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SOUPS

LENTIL SOUP

Great soup on a cold day.

Lentils 2 Cups
Ham Hock 1 each (8-10 oz)
Carrot 1 large, peeled and grated
Onion 1/2 medium, small diced
Garlic 1 1/2 tablespoon minced
Bay Leaf 2 each
Thyme 1 teaspoon
Black Pepper 1/4 teaspoon
Fish Sauce 1 tablespoon
Water 12 cups

DIRECTIONS:

Combine all ingredients in a heavy soup pot, bring to a boil and simmer for 2 hours or until lentils are tender. Adjust seasonings, serve.

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W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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