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    Lentil, ham hock and leek broth

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    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. 

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

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