Crock Pot Lentil Soup Recipe 

8 to 10
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot
Fall means soup weather! We love hamhock and beans at our house but we get a little tired of it sometimes so I decided the other night to pick up dried lentils instead of beans. The result was so delicious!

 Notes from the Test Kitchen:
So easy yet SO tasty! Don’t let the simple ingredients fool you; this is one dynamite soup!


1 lb
bag of lentils
4 c
chicken broth
Local Shopping
4 c


1 Tbsp
olive oil


1 medium
Local Shopping
Onions California Sweet
stalks of celery
4 medium
1 large
2 tsp
1 dash(es)
black pepper
1 c
additional water or chicken broth


Directions Step-By-Step


Place 1 bag of lentils (about 2 cups) in your crock pot with the 4 cups of chicken broth and 4 cups of water.


Cut up onion, celery and carrots and mince fine in a food processor or by hand. Saute the veggies in a large frying pan with 1 tablespoon of olive oil until soft. Add them to the crock pot.


Stir everything up and add the hamhock. Cook on low all day. (I put mine in at 7 in the morning and we didn’t eat it until nearly 9 that night. It will be fine.)


After it has cooked between 6 and 8 hours take out the hamhock and get rid of the fat and bone. Chop up the meat and put it back in with the lentils. Add the salt and pepper to taste. I found 2 teaspoons of salt was just right but a saltier hamhock may mean you don’t need to add as much salt.


Add another 1 to 2 cups of chicken broth or water to thin it back down to soup consistency at this point and allow to simmer a little longer. Serve it up, top it with sour cream and enjoy!

SOURCE: Just A Pinch Recipe’s


Lent- Bring on the Seafood!

You may be preparing for Lent. If you are, keep Readfield Meats & Deli in mind! We have a variety of items to keep your meals ever-changing from week to week (we know how things can get tiresome!)

Here are just a few of the items that we carry to help you plan your meals during Lent:



  • Shrimp
  • Tilapia
  • Stuffed Flounder
  • Crawfish Tails
  • Red Snapper
  • Lobster Tails
  • Seafood Gumbo
  • Salmon
  • Basa
  • Orange Rought
  • Catfish
  • Yellow Fin Tuna

Not into all that?

  • Imported Pasta- every shape and size to fit your recipe needs!
  • Cheese- sliced in our deli or in chunks
  • Vegetables- in our freezer section!
  • Bread- fresh baked daily Artisan Bread (Baguette, Ciabatta Lunga, Cranberry Raisin Focaccia, Olive Fougasse, Organic Granary, and Roasted Garlic Oval)


February is the month of STEAKS! This month is not only the month of love and Valentine’s Day, but also the PERFECT month to treat yourself and loved ones to a mouth-watering steak. All of our steaks are hand-cut and aged to perfection.

Here are some of our most favorite steaks:

  • Bacon-Wrapped Filet Mignon

It is lightly marbled with fat, and has the mildest flavor of all these cuts. This area of the animal doesn’t do much work, so the meat is extremely tender – in fact, it’s the tenderest cut available. The buttery texture is what makes this cut so desirable.
This is considered a special occasion steak, and is the most expensive cut listed here. Because it’s a relatively lean cut, it is often wrapped with bacon in steakhouses before it’s grilled.

  • New York Strip

This steakhouse classic is perfect for the grill, but also does well pan-fried. It is very well marbled, tender, and full flavored. In some parts of the country this cut is referred to as a “Kansas City” cut, but no matter what it’s called it’s a great steak for all occasions. The New York strip steak is usually sold with a half-inch of fat running along one side. It is recommended to trim this off after cooking to take advantage of the flavor and richness it adds.

  • Ribeye

The rib eye has the most fat compared to the other cuts, which is why it’s such a tender, juicy, and flavorful piece of beef. It can be grilled, broiled, or pan-fried with equally delicious results. These steaks are actually cut from the same piece of meat used for the famous roast prime rib of beef.

  • T-Bone

The T-bone steak is really two steaks in one. The T-shaped bone divides a New York strip steak and a tenderloin filet. This steak is best cooked on a grill, or broiled, since the bone can make it difficult to sear the meat when pan-fried. When choosing this cut, keep in mind that meat next to the bone will be more rare than the rest of the steak. This steak is not a good choice if you like your meat well done, since by the time the meat is cooked near the bone, the other parts will be dry.
A porterhouse steak is the same thing as a T-bone steak, except it is cut further up the loin which makes it larger, with a bigger portion of tenderloin.

  • Sirloin

This steak is the most affordable cut on the list. While very flavorful, it is a bit less tender than all the other cuts, except for the flank steak. It’s a relatively lean cut, without a lot of marbling. Top sirloin is often marinated, or pounded to help tenderize it. Like the rib eye steak, it can be cooked in any manner. It’s also a good choice for cutting in cubes, and skewering with vegetables for grilling.

Information from: About.com


Picture and more descriptions at: The Ultimate Steak Manual