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

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Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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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
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

Method

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.