Slow Cooker Smoky Lentil Soup
- 2-4 Smoked ham hocks
- 1 Cup dried Green Lentils
- 1 ½ cups chopped, celery.
- 2 medium carrots, chopped.
- 1 medium onion, chopped.
- 4 cloves of garlic, minced.
- 1 tsp Italian Seasoning
- ¼ tsp fresh ground black pepper
- 2 bay leaves
- 32 ounces chicken broth
- 1 cup of water
- 8 teaspoons tomato sauce.
- ½ tsp The Olive Tap’s Smoked Bacon Sea Salt
Hickory BBQ Riserva Balsamic Vinegar to drizzle before serving.
Optional Sliced Green Onion or chopped parsley garnish
This soup can be made Vegan, by simply eliminating the smoked ham hocks and substituting chicken for vegetable broth.
Combine Ham Hocks, lentils, celery, carrots, onion and garlic in a 3 ½ qt. or larger slow cooker. Add Italian seasoning, pepper and bay leaves. Stir in chicken broth, water and tomato sauce.
Cover and cook on high for 5 hours.
If using ham hocks, remove them from the slow cooker and allow to cool. Break off tender pieces of meat and add back to pot. Mix well. Discard Bay leaves.
Top each serving with a sprinkle of Smoked Bacon Sea Salt and drizzle with Hickory Riserva Balsamic to taste.
Recipe by Rick