3 1/4 hours
Ham hocks Carrots Turnips Leeks Vegetable bouillon Ham soup base
Red lentils Diced ham Baby potatoes Fresh parsley Garlic powder Black pepper
Cover the ham hocks with water. Turn every 30 minutes. Remove the ham hocks and skim off any scum/fat layers.
Add the carrots and turnip. Simmer until tender. Add chopped leeks and cook for another 10 minutes.
Make stock using bouillon cubes & ham soup base. Add stock to soup pot.
Add rinsed lentils & cook until soft. Add in the ham & potatoes. Add parsley, garlic powder, and black pepper to taste.
Garnish with fresh parsley. Serve with hard crusty rolls and real butter.