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Lentil, ham hock & cavolo nero broth
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1½ tbsp olive oil
1 leek, trimmed and finely sliced
1 celery stalk, finely diced
1 carrot, finely diced
1 sprig rosemary
200g red split lentils, well rinsed
2 x 500ml pack Cooks’ Ingredients Chicken Stock
4 tsp lemon juice
½ x 200g pack cavolo nero, stalks removed
90g pack Cooks’ Ingredients Pulled Ham Hock
1. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the leek, celery, carrot and rosemary along with a pinch of salt, cover with
a lid and gently sweat for 5 minutes, stirring occasionally. Uncover and fry for another minute, then stir in the rinsed lentils.
2. Add the stock and 250ml water, bring to the boil, then simmer gently for about 15-20 minutes or until the lentils are soft. Remove the rosemary, stir in 2 tsp lemon juice and check the seasoning.
3. Heat the remaining ½ tbsp oil in a frying pan over a high heat. Chop or tear the cavolo nero leaves into 3-4cm strips, then add to the pan with a pinch of salt and the remaining 2 tsp lemon juice. Fry, tossing regularly for about 3-4 minutes, until just turning crisp. Serve the soup topped with the pulled ham hock and crispy cavolo nero.
Typical values per serving:
2 of your 5 a day; gluten free; low fat
This recipe was first published in February 2019.