February 24, 2018
Comfort Food, Soups/Stews, Beans,
Pork, Vegetables, Spinach, Easy/Beginner Cooking, Entertaining, Potluck, Winter, Weeknight Meals, Slow Cooker, Lentils more
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"From Super Food Ideas July '17."
Place carrot, celery, ham hock, onion, passata, stock cubes, lentils, thyme, bay leaves and 1.25 litres of water in a slow cooker and cover with lid and cook on low for 8 hours or high for 4 hours or until lentils have softened and ham hock is tender.
Transfer ham hock to a heatproof bowl and remove and discard rind and bone and then using 2 forks, shred meat and then return ham to tomato mixture and cook, covered on high for 5 minutes and then stir in spinach and stand covered for 2 minutes and season with salt and pepper.
Ladle soup among serving bowls an top with extra thyme and serve with bread rolls.
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Wonderful soup which we enjoyed. Made as directed except for the passata which I could not find - so instead used crushed tomatoes. Absolutely delicious and smells heavenly while it is cooking all day! Thanks for sharing!