zoom Ham hock, leek & Puy lentil soup
  • Print A4 A5
    • Close

    Save to your scrapbook

    Ham hock, leek & Puy lentil soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Ham hock, leek & Puy lentil soup

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    40g unsalted butter
    400g leeks, halved lengthways and thinly sliced
    3 cloves garlic, finely chopped
    2 sticks celery, halved lengthways and thinly sliced
    ¼ tsp caraway seeds
    ½ white cabbage, tough core removed, thinly shredded
    1L fresh chicken stock
    250g pack cooked Puy lentils
    90g Cooks’ Ingredients Pulled Ham Hock
    1 lemon, finely grated zest

    Method

    1. Melt the butter in a large saucepan. Tip in the leeks, garlic, celery and caraway seeds. Season and cook over a medium heat for 5-10 minutes, stirring often until softened.

    2. Add the cabbage and cook over a high heat for about 5-10 minutes, stirring often, until starting to colour.

    3. Tip in the stock and lentils, then bring to a simmer. Cover and simmer for 15-20 minutes until slightly thickened. Stir in the ham hock and lemon zest before serving.  

    Your recipe note

    Edit your recipe note

    Cook’s tip For a little warmth and extra flavour stir in 1½ tsp Dijon mustard along with the ham and lemon zest.

    Comments

    Average user rating

    5 stars

    Glossary