lentil soup ead

Red Lentils and Ham Hocks

Lentils and Ham Hocks

When you have food to use, use it. Make a soup!


  • 1 cup red lentils, rinsed
  • 2 ham hocks
  • 1 head of garlic (optional)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups water
  • 2 medium-sized potatoes, peeled and diced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Pizza dough
  • 2 tablespoons melted butter


  1. Preheat your oven to 400°F (200°C). Cut off the top of the head of garlic to expose the cloves. Drizzle with olive oil, wrap it in aluminum foil, and roast in the oven for about 40 minutes or until the cloves are soft and golden brown. Set aside to cool. (optional)
  2. In a large pot, add the olive oil, diced onion, carrots, and celery, and sauté until they begin to soften, about 5 minutes.
  3. Squeeze the roasted garlic cloves out of their skins and add them to the pot, along with the dried thyme and rosemary. Stir well to combine the flavors.
  4. Add the red lentils and stir to coat them with the aromatics. Pour in the water, add ham hocks and bring to a boil. Reduce the heat to low, cover, and simmer for about an hour add potatoes during the last 30 minutes.
  5. While the soup is simmering, prepare the pizza dough according to my recipe or use store-bought dough. Roll out the dough into thin strips to make breadsticks.
  6. Preheat your oven to the temperature recommended for your pizza dough.
  7. Place the breadsticks on a baking sheet and brush them with melted butter. Bake in the preheated oven according to the dough’s instructions or until they turn golden brown and crispy.
  8. Shred (and add back in the pot) the shredded ham hock meat to the soup and stir well. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
  9. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with the pizza dough breadsticks on the side.

Now you can enjoy your Red Lentil and Ham Hock Soup with Herbs and Roasted Garlic, along with homemade pizza dough breadsticks. It’s a comforting and flavorful meal. Enjoy!


About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

  • Each week our listeners get the very latest food and travel information
  • We produce homemade videos of healthy, easy to make recipes
  • We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show.
  • Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host.
  • Food Nation Radio was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject.
  • We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF’S” EVER!)
  • We present hard-hitting topics and interviews without the same old political spin.
  • We are very social media conscious and stay in touch with our audience. (200,000 plus)
  • We work closely with advertisers and stations to ensure their success.
  • We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system.

Executive Producer – Michael Serio

Requests: Sammone@proton.me


Website: Food And Travel Nation.com
Social Media Sites: Facebook | Twitter



Michael Serio – Executive Producer  (813) 804-9005 | mlserio@protonmail.com

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

Check Also

cornbread ead

AMAZING Cornbread, Winter Chili & Apple Pie

AMAZING Cornbread, Winter Chili & Apple Pie … plus spinach goat cheese dip This weekend, …

Leave a Reply

Your email address will not be published. Required fields are marked *