A comforting and hearty soup featuring lentils and ham, perfect for a cozy meal.
Place the smoked ham hock in a large pot.
Ensure the ham hock is fully submerged in the liquid for even cooking.
Add the lentils, mushrooms, onion, carrot, celery, cinnamon stick, bay leaf, beef broth, and water to the pot.
Rinse the lentils under cold water before adding to remove any debris.
Bring the mixture to a boil over medium-high heat.
Stir occasionally to prevent sticking.
Reduce the heat to low, cover partially, and simmer for 1.5 hours, stirring occasionally.
Check the liquid level periodically and add more water if needed.
Remove the ham hock from the pot and let it cool slightly.
Use tongs to handle the hot ham hock safely.
Discard the bay leaf and cinnamon stick.
Ensure all inedible components are removed before serving.
Shred the meat from the ham hock and return it to the soup.
Chop the meat into bite-sized pieces for easier eating.
Stir the soup well and serve hot.
Garnish with fresh parsley for added color and flavor.
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