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Lentil, ham hock and leek broth
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A simple but nourishing soup boasting two of your five-a-day.
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.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2015.