Lentil, ham hock and leek broth
Waitrose and Partners

Lentil, ham hock and leek broth

2 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 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


  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.


Typical values per serving when made using specific products in recipe


1,511kJ/ 359kcals



Saturated Fat












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2 out of 5 stars1 rating