Lentil And Pea Soup (Ham Hocks) - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 1/2 cups chopped Spanish onions
1 1/2 teaspoons garlic, minced
12 cups water
1 cup dried brown lentils
1 cup dried split peas
4 smoked ham hocks (about 3 3/4 lbs)
1 tablespoon salt
1 tablespoon lemon juice
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1 -2 bay leaf
1 1/2 cups diced carrots
1 1/4 cups chopped celery
lemon slice

Preparation

In a heavy (cast iron is best) dutch oven heat oil over medium heat.
Add onion and garlic and cook about 5 minutes, stirring until soft.
Add remaining ingredients except carrots,celery and lemon slices.
Bring to boil.
Reduce heat to low, cover pot.
Simmer 1 1/4 hours.
Add carrots and celery.
Bring back to boil then reduce heat and simmer 40 minutes, uncovered.
Remove pot from heat.
Lift out hocks and bay leaf, discard bay leaves.
Cool hocks enough to handle, remove fat and bones.
Put meat back in soup. Stir and heat gently.
Float a lemon slice on top of each serving.