Lentil Soup – My favorite of all time!

By: Ken Valeri (inspired by my great grandmother Louisa Murphy/Wood)

Original Version: 1 lb. Meaty Ham Hock, Bacon or Smoked Pork Shoulder (butt) cut into large chunks. Note: Vegetarian Version: substitute 1 tbsp of Ham and 2 tbsp of Vegetable flavored “Better than Bouillon” for the meat (it’s just as good). Vegan Version: add a 6 oz. can of tomato paste instead of meat.
6 quarts of water MOL
1 – 1 1/2 lbs. dry brown lentils
1 large Vidalia or other sweet white onion chopped
1 – 2 cloves of Garlic
1 tbsp Marjoram
1/2 tsp. salt or none (to taste)
1/2+ tsp. freshly ground pepper
2 – 3 handfuls of fresh spinach, rough chopped (add in the last 1/2 hour)

Cook in a crock pot for 8 to 12 hours on low. Add Spinach in the last 30 minutes. Serve with 1 – 2 tsp. of apple cider vinegar per bowl and salt to taste.