Ham hock, leek & puy lentil soup

Name: Ham hock, leek & puy lentil soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 40 g unsalted butter; 400 g leeks, halved lengthways and thinly sliced; ¼ tsp caraway seeds; ½ white cabbage, tough core removed, thinly shredded; 1 L fresh chicken stock; 250 g pack cooked Puy lentils; 90 g Cooks' Ingredients Pulled Ham Hock; 1 lemon, finely grated zest

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

4 out of 5 stars(2) Rate this recipe

High protein

Serves4
CourseMain meal
Prepare5 mins
Cook40 mins
Total time45 mins

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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.