Hearty Lentil and Vegetable Soup

Remove any debris from the lentils, then wash and rinse them 2-3 times. Soak the lentils in water for 20 minutes.

While lentils are soaking, melt the butter in a large dutch oven or stock pot at medium-low heat. Split the outer skin of the ham hock and add it to the butter.

Meanwhile, clean the carrots, parsnips and celery and slice into 1/4 inch slices by hand or in a food processor. Trim and wash the leek leaving about 1 inch of the green leaves. Remove the stem, then quarter and slice the leek into 1/4 inch pieces. Chop the onion.

Add the vegetables to the pot and stir. Cook for a few minutes before adding 1-2 cups of broth. Cover and cook until vegetables are aromatic.

Add bay leaves, garlic, thyme, herbs de provence, along with the remaining broth and the lentils to the pot. Bring to a boil and cook uncovered for 5 minutes. Reduce heat to simmer and cover. Cook for 1 hour and 15 minutes or until lentils are soft.

Remove 2 cups of lentils and place in food processor or blender. **Allow lentils to cool for 5 minutes.**

While lentils cool, cut sausage into chunks and lightly brown in a frying pan over medium-high heat. When sufficiently browned, add sausage to the soup.

Puree cooled lentil mixture and return it to the soup.

Bring soup to boil then reduce to simmer. Cover and cook 20 more minutes or until sausage is done.

Serve in bowls with toasted french bread.

Salt and pepper as needed.