Ham hock, lentil and leek stew


Sunflower spray oil
400g Cooks’ Ingredients soffritto mix
1 leek, finely sliced
200g Cooks’ Ingredients Le Puy lentils
700ml Cooks’ Ingredients chicken stock
2 x 90g Cooks’ Ingredients pulled ham hock
2 tbsp chopped flat-leaf parsley
200g crusty bread, to serve


1. Heat the spray oil in a large saucepan. Add the soffritto mix and the leek, along with a splash of water to help steam the vegetables. Sauté for 3-4 minutes.

2. Add the lentils and stock. Bring to a simmer, cover with a lid and cook for 15-20 minutes or until the lentils are tender (top up with a little water if required). Stir in the ham hock and most of the parsley and warm through.

3. Spoon the stew into bowls and scatter with the remaining parsley. Serve with the bread.

  • Total time: Ready in 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2008.32kJ
Fat 9.6g
Saturated Fat 2.4g
Carbohydrate 57.7g
Sugars 5.5g
Salt 1.6g

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4 stars

Average user rating Based on 28 ratings

This recipe was first published in Wed Feb 20 09:00:00 GMT 2013.