This hearty soup uses the perfectly tender pullled ham hock and is packed with veg and lentils for a filling midweek meal.
High protein
Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins
Ingredients
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
Method
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.
Add the cabbage and cook over a high heat for about 5-10 minutes, stirring often, until starting to colour.
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.
