Smoked Pork Hock & Lentils

A recipe from the home kitchen of the magnificent Casey Duckett, Wild Harmony Farm Store Manager!



2 tbsp lard/pork fat or olive oil

1 white onion, diced fine

1 cup celery, diced chunky

1 cup carrots, diced fine

2 tbsp garlic, diced fine

2 bay leaves

4-6 sprigs fresh thyme

2tbsp parsley, chopped

salt and pepper to taste

32 oz chicken stock

32 oz water

about 1 lb of ham hock (but more never hurts)

1 lb lentils (I use orange)


Heat lard/fat/oil over medium heat in a large sauce pan. Add onions, celery, carrots for 3-5 minutes (until onion is clear).

Add garlic, bay leaves, sprigs of thyme, and saute for 1 more minute.

Add stock, hocks, and water,then bring to a boil. Once at a boil reduce heat to medium-low, cover, and let cook for about 1 hour.

Add lentils and cook for another 20-30 minutes. Add salt and pepper to taste. Remove Hocks, sprigs of thyme, and bay leaves. Carve the hocks, and put the meat back in. Enjoy!

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