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1 full bag of Lentil Beans (1 lb) and 9 cups water.
2 Beef Bullion Cubes
2 Cloves Garlic
1/2 tspn Red Pepper flakes
I use 2 1/2 Carrots (don’t measure)
2 Stalks of Celery (don’t measure)
One medium white onion (don’t measure)
Salt to taste

I substitute Smoked Turkey Legs for the Ham Hock whenever I can, because you get more meat for the money and it has less fat, and salt. They don’t say ‘Smoked” in their recipe but it HAS to be smoked… whatever meat you use.

I boil it for about an hour. This is not a science, and you can’t ruin it… just add water if it simmers too long. If it’s too watery, boil some more. Boil it down to taste. Salt it to taste at this point… Every smoked ham hock or turkey leg is different. Taste is so important!

I then throw 2/3’s of it into a blender. Lentil soup is not brothy, it’s thick. It’s a meal, not a side.

Be careful. Hot liquids in a blender can spell a burn disaster. Perhaps let it cool a bit.

Add it back into the remaining soup, taste and add either more salt, more heat, more… whatever. Just never add evaporated milk.

Best served with your favorite bread. Mine is Sourdough and it’s an incredible compliment to the soup.