Lentil Soup

• Feeds 6
• Ingrediants
• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped small
• 2-3 cloves garlic, minced
• 1 teaspoon herb de Provence
• 1 Tbs of cumin powder 
• 1 bay leaf
• 2 cups dry lentils (one bag)
• 8 cups water
• 2 pealed and cut up potatoes (medium size)
• 2 Ham hocks or Shanks
• Half a polish sausage cut in bite sizes
• salt to taste
• ground black pepper to taste

The How

I use a pressure cooker.

If I have fresh herbs in my garden I make a bouquet of them and add it instead of the dry herbs. I use rosemary, thyme and oregano and pull it out at the end of cooking.

Sautee the onions in olive oil add garlic and celery *. Rinse lentils. Add all other ingredients. Cook until the meat falls of the bone. I take the shank or hocks out and pull the meet of the bones in small bite sizes and return them to the soup. Pressure cooker 30mn, regular soup pot, one hour.

* Can add Green cabbage sliced after the onions