Ham Hock:

Start the ham hock in water or broth along with the bay leaf and the thyme if using. Once the hock is tender enough (around 1 1/2 hours) remove ham hock and shred. The meat will go in the soup and 11 1/2 cups of the broth (defatted if you wish) will be reserved to add to the soup. If there is not enough broth, add water to measure to 11 1/2 cups. If there is extra broth, save it; you might want to thin down the soup later.

For the Lentil and Ham Soup:

In a Dutch oven or large pot, saute onions, carrots, and celery until nicely browned and caramelized. The teaspoon of sugar, added after the vegetables have softened, is added to aid with the browning. This process will take about 20 to 25 minutes or so.

Add the broth and lentils, bring to a simmer. If not using a ham hock add the bay leaf and thyme now. Add the cinnamon stick (see note.) Continue to simmer for about 30 minutes, or until lentils are tender. Stir in the reserved meat from the ham hock or diced ham to heat through.

Before serving: Discard bay leaf and cinnamon. Taste for salt and pepper. It will likely need a good amount of pepper and possibly more salt.

Top each bowl with a spoonful of yogurt or sour cream, and pass the hot sauce for those that desire. (The dollop of yogurt or sour cream is what really makes the soup…don’t skip it!)

Notes:

• The use of a cinnamon stick can be a huge variable, depending on how large, how fresh, or how strong. I often test by “scent.” When I smell the cinnamon, I remove the cinnamon stick.
• If the broth is not of a good, strong flavor, or there is not enough salt, this soup will very likely fall flat. If necessary, supplement with a bit of bullion or base.
• If ham hock isn’t smoked, or if you’d like to, add a few drops of liquid smoke to the soup.

Per Serving: 365 Calories; 5g Fat (11.1% calories from fat); 27g Protein; 55g Carbohydrate; 27g Dietary Fiber; 19mg Cholesterol; 1317mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.