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Ingredients
- Ham hock
- 3 stalk celery, diced
- 1 lrg onion, sliced
- 2 can diced tomatoes (minced fresh tomatoes also work well)
- 2 x bay leaves
- 2 c. lentils, sorted and washed
Directions
- Pre-cook lentils in saucepan with lots of water till tender (about 20 min). While lentils are cooking, put ham hock in a 9 x 13 pan. Scatter celery, onions and bay leaves around ham. Pour tomatoes around ham. When lentils are pre-cooked, lift them from saucepan to baking pan using slotted spoon so some of the cooking water is transferred but not all. Cover with foil and bake at 275 for 3-5 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1005g | |
| Calories 1491 | |
| Calories from Fat 44 | 3% |
| Total Fat 4.88g | 6% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 657mg | 27% |
| Potassium 4856mg | 139% |
| Total Carbs 261.69g | 70% |
| Dietary Fiber 124.9g | 416% |
| Sugars 24.52g | 16% |
| Protein 104.26g | 167% |
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