Lentil Soup Ii

• 1 1/2 c. brown lentils
• 8 c. beef stock
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1/4 tsp. ground cloves
• 1 tsp. black pepper
• 1 Tbsp. fresh parsley
• 1 tsp. thyme
• 1 lb. smoked ham hock
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 2 Tbsp. shallots, minced
• 2 Tbsp. garlic, minced
• 1 tsp. cumin
• 1 tsp. coriander
• 1 c. cream
• salt and pepper

1. In soup pot, combine lentils, beef stock, onion, carrots, celery, cloves, pepper, parsley, thyme and ham hock.
2. Bring to boil; turn down to simmer.
3. Cook, covered, 35 minutes, or until lentils are tender.
4. Remove ham hock and set aside.

brown lentils, beef stock, onion, carrot, celery stalk, ground cloves, black pepper, fresh parsley, thyme, hock, butter, olive oil, shallots, garlic, cumin, coriander, cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1039478 (may not work)