Lentil, ham hock and leek broth

Name: Lentil, ham hock and leek broth
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
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; 200 g LoveLife lentils; 25 g flat leaf parsley, stalks finely chopped, leaves torn; 175 ml dry white wine; 500 ml fresh vegetable or chicken stock; 3 leeks, trimmed, washed and sliced into 2cm rounds; 90 g pack Waitrose Cooks' Ingredients pulled ham hock; 200 g Swiss chard or other winter greens, washed and shredded

2 out of 5 stars(1) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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 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
90g pack Waitrose Cooks' Ingredients pulled ham hock
200g Swiss chard or other winter greens, washed and shredded

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.
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.

Typical values per serving when made using specific products in recipe