LENTIL AND SPLIT PEA SOUP
Steps:
- Saute bacon in heavy large dutch over over medium-high heat until fat is rendered, about 4 minutes. Drain off all but 1 1/2 tablespoons of fat. Add onion, carrot, leek and garlic and saute until light brown, about 10 minutes. Add broth, lentils, split peas potato, ham hock, celery, thyme, and bay leaf. Bring to boil. Reduce heat and simmer until lentils and split peas are tender, about 45 minutes. Stir in red wine and simmer 5 minutes. Discard bay leaf.
- Remove ham hock from soup and remove any meat attached to bone. Cube meat and return to soup. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving)
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