Ham hock and lentil soup
Warming and nutritious, this tasty soup is the perfect Sunday cooking project. Make a big batch and you’ll have lunch sorted for days.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 6
What do I need?
- 1 tbsp olive oil
- 2 carrots, finely diced
- 1 brown onion, thinly sliced
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 200g red lentils, rinsed and drained
- 750g ham hock
- 2 litres chicken stock
How do I make it?
- Heat oil in a large saucepan, add carrot, onion, celery and garlic and cook over medium-low heat for 3 to 4 minutes until softened. Add lentils and cook, stirring for 1 minute. Add ham hock and stock and bring to the boil then reduce heat to low. Cover with a lid and allow soup to simmer for 2 hours.
- Remove hock from the soup, discard the skin and fat and pull meat from the bone. Serve soup in bowls, garnished with ham pieces.
