zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Lentil, ham hock and leek broth

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Lentil, ham hock and leek broth

    A simple but nourishing soup boasting two of your five-a-day. 

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hours

    Serves: 4-6

    Ingredients

    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

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.

    Comments

    Average user rating

    4 stars

    Glossary