Ingredients
Equipment
Method
Soup
- In a large pot or Dutch oven, combine ham hocks, 3 quarts water, and olive oil. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Add onion, okra, lemongrass, habanero, ginger, and salt. Simmer for 30 minutes.
- Add lentils and simmer for 20-25 minutes, until lentils are tender.
- Remove ham hocks and set aside until cool enough to handle. Remove skin and bones, then shred meat and return it to the pot. Stir in scallions and thyme.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup.
Slow Cooker Version
- Place ham hocks, 3 quarts water, and olive oil in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Add remaining ingredients and cook for an additional 30 minutes on high.
Notes
For a creamy version, blend some of the soup until smooth before returning it to the pot. For an Instant Pot version, follow the instructions at [Dad Cooks Dinner](https://www.dadcooksdinner.com/pressure-cooker-lentil-and-hambone-soup/).
