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Ham hock, lentil and leek stew
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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.
Typical values per serving:
This recipe was first published in February 2013.