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


Fry the garlic and onion in oil in dutch oven over moderate temperature for FIVE min, mixing till tender.
Add the rest of items besides lemon slices, carrots and celery. Heat to boiling.
Lower the temperature and cover the pot.

Allow to simmer for approximately 75 min. Add in carrots. Add in celery.
Heat back to boiling then lower the temperature. Allow to simmer, for ¾ hour.
Take the pot away from heat.
After this, take out the hocks and bay leaf. Then remove the bay leaves. Allow to cool the hocks and remove the bones and fat.
Place the meat back in soup and blend and heat. After this, float a lemon slice over every serving.