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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
Energy | 1,511kJ/ 359kcals |
|---|---|
Fat | 11.3g |
Saturated Fat | 2.2g |
Carbohydrates | 37.2g |
Sugars | 9g |
Fibre | 10.1g |
Protein | 27.1g |
Salt | 1.4g |
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