Ham hock, leek & puy lentil soup
Waitrose and Partners

Ham hock, leek & puy lentil soup

This hearty soup uses the perfectly tender pulled ham hock and is packed with veg and lentils for a filling midweek meal.

5 out of 5 stars(1) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

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  • 40g unsalted butter
  • 400g leeks, halved lengthways and thinly sliced
  • ¼ tsp caraway seeds
  • ½ white cabbage, tough core removed, thinly shredded
  • 1 L fresh chicken stock
  • 250g pack cooked Puy lentils
  • 90g Cooks' Ingredients Pulled Ham Hock
  • 1 lemon, finely grated zest


  1. Melt the butter in a large saucepan. Tip in the leeks, garlic, celery and caraway seeds. Season and cook over a medium heat for 5-10 minutes, stirring often until softened.

  2. Add the cabbage and cook over a high heat for about 5-10 minutes, stirring often, until starting to colour.

  3. Tip in the stock and lentils, then bring to a simmer. Cover and simmer for 15-20 minutes until slightly thickened. Stir in the ham hock and lemon zest before serving.

Cook’s tip

Cook’s tip For a little warmth and extra flavour stir in 1½ tsp Dijon mustard along with the ham and lemon zest.


Typical values per serving when made using specific products in recipe


1,265kJ/ 303kcals



Saturated Fat












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5 out of 5 stars1 rating