In a 5-6 qt pot, heat oil over medium heat. Chop onions. Add onions and garlic and saute for about 7 minutes, or until onions are soft. Rinse and drain lentils. Add stock, water, ham hocks, lentils, and spices. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, covered, for about 45 minutes, or until the lentils are soft. Skim fat from soup. Discard ham hocks. Coarsely chop undrained tomatoes. Dice ham. Add tomatoes and their juice, cabbage, and ham and simmer, uncovered, for 15 minutes, or until the cabbage is tender. Salt and pepper to taste. (The soup may be prepared up to 3 days ahead and refrigerated or frozen for up to 2 weeks. Thaw in the refrigerator. Reheat over medium heat, stirring frequently, about 30 minutes.)
Per 1 c serving: 100 calories, 2 grams fat, 3 milligrams cholesterol, 525 milligrams sodium, 18% of calories from fat
Sylvia's comments: I didn't have smoked ham hocks, so just added the chopped ham early in the cooking. This was a nice, flavorful soup. Could have used a few more lentils, or maybe some added barley, though.
Your Smoky Tomato-Lentil Soup with Ham is ready. Buon appetito!
Related recipes: Low-fat, Soup, stew
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes