Smoked Ham Hock and Lentil Soup

https://www.foodandwine.com/recipes/smoked-ham-hock-and-lentil-soup

INGREDIENTS

• 2 (10-ounce) smoked ham hocks
• 3 quarts plus 3 cups water, divided
• 1 tablespoon olive oil, plus more for drizzling
• 1 cup finely chopped Spanish onion
• 1 cup sliced okra (1/8-inch-thick slices)
• 1 (½-ounce) lemongrass stalk, finely chopped (about 2 tablespoons)
• 1 small fresh habanero chile, finely chopped (about 1 tablespoon)
• 1 tablespoon finely chopped peeled fresh ginger
• 2 teaspoons kosher salt, plus more to taste
• 2 cups uncooked dried red or yellow lentils
• ½ cup thinly sliced scallions
• 1 ½ teaspoons chopped fresh thyme, plus thyme leaves, for garnish
• Microgreens and croutons, for serving

DIRECTIONS

1. Bring ham hocks and 3 quarts water to a boil in a large stockpot over high. Reduce heat to low to maintain a gentle boil; partially cover, and cook, undisturbed, until meat is tender, about 2 hours. Remove hocks; remove and discard skin from hocks. Remove meat from bones, and roughly chop; set aside. Skim and discard fat from surface of stock. Set stock aside.

2. Heat oil in a large stockpot over medium. Add onion, okra, lemongrass, habanero, and ginger; cook, stirring often, until onion is translucent, 4 to 6 minutes. Stir in salt. Add lentils, remaining 3 cups water, and 3 cups reserved stock; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and cook, stirring occasionally, until lentils are tender, 7 to 14 minutes, adding additional stock to thin, if needed. Remove 1 cup soup, and place in blender. Secure lid on blender, and remove center piece from lid. Cover opening with a kitchen towel. Process until smooth, about 20 seconds. Stir into soup. Stir in scallions, chopped thyme, and reserved chopped ham. Season with additional salt to taste. Top servings with oil, thyme leaves, microgreens, and croutons.