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THICK LENTIL STEW




Source of Recipe


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Recipe Introduction


Shredded potato gives this stew extra body and thickness.





List of Ingredients



• 1 pkg. (12 oz) or 1-3/4 c lentils, washed & drained well
  
• 1/4 lb. bacon,diced
  
• 2 lrg. onions, diced
  
• 2 lrg. carrots, peeled & diced
  
• 2 stalks celery, diced
  
• 1-1/2 quarts water
  
• 1/2 tsp dried thyme leaves
  
• 1/2 tsp pepper
  
• 2 bay leaves
  
• 1 to 1-1/2 lbs. ham hocks
  
• 1 lrg. russet (baking) potato
  
• Lemon wedges
  






Instructions



1. In a 6-8 quart kettle, cook the bacon over medium high heat until lightly browned, stirring occasionally. Add onion, carrot and celery; cook, stirring, until onion is limp. Add water, thyme, pepper, bay leaves, ham hocks and lentils. Cover and simmer about 1 hour or until ham is tender.
   
2. Remove pan from heat; lift out ham; set aside until cool enough to handle, then pull meat from bone and shred. Discard bone and skin; add meat to kettle. Peel and shred potato and add to lentils. Stirring frequently, bring lentils to boiling; simmer, covered, for 15 min. Skim off and discard fat. Serve with lemon.