Ready in 45 minutes | Serves 4
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- Cook the gammon according to pack instructions. Meanwhile, warm 2 tbsp olive oil in a medium saucepan and add the soffritto. Season with salt and cook gently for 10 minutes until the vegetables are soft and translucent.
- Rinse and drain the lentils, then add them to the pan followed by the chicken stock and an extra 500ml of water. Bring to the boil, then simmer gently for 25 minutes or until the lentils are tender, but still holding their shape.
- When the gammon is cooked, discard the juices and shred the meat into chunks.
- Divide the lentils between 4 bowls, then top with the shredded gammon.
Delicious with some steamed greens on the side, and a spoonful of wholegrain mustard, if liked.
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