MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coriander Lentils
 Categories: Main dish, Pork, Lentil
      Yield: 6 Servings
 
  1 3/4 lb Ham hocks; smoked preferred
           Water
      2 md Onions; minced
      3 tb Butter
      1 c  Lentils
      2 tb Ground coriander seed
    3/4 ts Sugar (optional)
    1/8 ts Crushed red pepper
     20 oz Fresh spinach; chopped
           - coarsely
           Salt and pepper to taste
 
  Simmer hocks, covered, in water to cover for 1 3/4 hours.  Drain,
  reserving 3 1/2 cups of the broth (add water if necessary to make up
  the full amount needed.)
  
  In a heavy kettle, saute onions in butter until tender.  Add the 3 1/2
  cups broth, lentils, coriander, sugar, and red pepper.  Cover and
  simmer until lentils are tender, about 45 minutes.  Remove bones from
  hocks and cut up the meat.  Discard skin, bones, and excess fat;
  return ham to lentil mixture.  Add spinach, cover, and cook until
  tender (5 or 10 minutes.)  Season very well with salt and pepper.
  Serve in warm shallow soup plates as a stew; if desired, garnish each
  serving with a spinach leaf.
  
  Dave Sacerdote
  
  Note:  If the hocks are really heavily smoked and you think it will
  give the finished dish too much character, change the first step
  slightly: bring the hocks, covered, in water to cover up to a boil.
  Simmer for fifteen minutes, then drain.  Refill with water and
  proceed with the recipe.

  From: Dave Sacerdote
  Date: 04-14-97
 
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