Recipe Book

Lentil, Ham Hock, and Leek Broth

Updated: 30 Nov 2015

Ingredients

• 1 red onion
• 3 carrots
• 3 celery stalks
• 200g green lentils
• Dried parsley
• 175ml white wine
• 1.75l boiling water and two chicken stock cubes
• 3 leeks
• About 150g thickly sliced ham or ham hock

• 200g swiss chard or other winter greens, washed and shredded

• Crusty sourdough to serve

Method

1. Chop the onion, carrots and celery into 1cm pieces, fairly chunky. Fry gently for about 10 minutes until softened.
2. Raise the heat then add in the lentils and a generous teaspoon or so of dried parsley. Pour in the wine and boil rapidly for a few minutes. Add some salt and pepper.
3. Add the chicken stock and simmer for about 5 minutes, then add the leeks and ham hock. Simmer for about 15 minutes or until the lentils are getting tender.
4. Stir through the greens a few minutes before serving. Serve with warm sourdough bread and salted butter.

Serves 2 for dinner (generously) with 2 or 3 lunch portions left over.