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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy (cast iron is best) dutch oven heat oil over medium heat. | 2. Add onion and garlic and cook about 5 minutes, stirring until soft. | 3. Add remaining ingredients except carrots,celery and lemon slices. | 4. Bring to boil. | 5. Reduce heat to low, cover pot. | 6. Simmer 1 1/4 hours. | 7. Add carrots and celery. | 8. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. | 9. Remove pot from heat. | 10. Lift out hocks and bay leaf, discard bay leaves. | 11. Cool hocks enough to handle, remove fat and bones. | 12. Put meat back in soup. Stir and heat gently. | 13. Float a lemon slice on top of each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
spanish onion	1 1/2	cups	chopped	1613.8703	0.0	359.0408	9.0667
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
water	12	cups		0.0	0.0	0.0	0.0
brown lentil	1	cup	dried	1613.8703	0.0	359.0408	9.0667
pea	1	cup	split	41.16	7.399	2.7439999999999998	0.196
ham hock	4		smoked	1613.8703	0.0	359.0408	9.0667
salt	1	tablespoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
thyme leaf	1/2	teaspoon	dried	1613.8703	0.0	359.0408	9.0667
sage	1/2	teaspoon	dried	-	-	-	-
marjoram	1/2	teaspoon	dried	0.813	0.1817	0.038	0.0211
bay leaf	1 -2			-	-	-	-
carrot	1 1/2	cups	diced	78.72	18.3936	1.7856	0.4608
celery	1 1/4	cups	chopped	20.2	3.7496	0.8711	0.2146
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.