Save to your scrapbook

    Ham hock, lentil and leek stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Ham hock, lentil and leek stew

    • Total time: Ready in 30 minutes 30 minutes

    Serves: 4


    Sunflower spray oil
    400g Cooks’ Ingredients soffritto mix
    1 leek, finely sliced
    200g Cooks’ Ingredients Le Puy lentils
    700ml Cooks’ Ingredients chicken stock
    2 x 90g Cooks’ Ingredients pulled ham hock
    2 tbsp chopped flat-leaf parsley
    200g crusty bread, to serve


    1. Heat the spray oil in a large saucepan. Add the soffritto mix and the leek, along with a splash of water to help steam the vegetables. Sauté for 3-4 minutes.

    2. Add the lentils and stock. Bring to a simmer, cover with a lid and cook for 15-20 minutes or until the lentils are tender (top up with a little water if required). Stir in the ham hock and most of the parsley and warm through.

    3. Spoon the stew into bowls and scatter with the remaining parsley. Serve with the bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars