A simple but nourishing soup boasting two of your five-a-day.
Lentil, ham hock and leek broth
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 1 hours
2 tbsp extra virgin olive oil
1 red onion, cut into 1cm pieces
1 carrot, cut into 1cm pieces
2 celery stalks, cut into 1cm pieces
200g LoveLife lentils
25g pack flat leaf parsley, stalks finely chopped, leaves torn
175ml dry white wine
500ml fresh vegetable or chicken stock
3 leeks, trimmed, washed and sliced into 2cm rounds
2 x 90g pack Waitrose Cooks' Ingredients pulled ham hock
200g Swiss chard or other winter greens, washed and shredded
1. Heat 1 tbsp oil in a large, heavy-based saucepan. Add the onion, carrot and celery and fry gently for 10-12 minutes, until softened. Raise the heat, stir in the lentils and parsley stalks, then pour in the wine; boil rapidly for a few minutes. Add the stock and 1.25 litres water, season and return to a simmer.
2. Cook for 15 minutes, then add the leeks and ham hock. Simmer gently for another 10 minutes, add the greens, cover and cook for a final 3-4 minutes, until the leeks are tender and the greens wilted. Stir in the parsley leaves, and serve drizzled with the remaining oil.