January 19, 2018
Comfort Food, Dinner, Soups/Stews,
Beans, Pork, Ham, Vegetables, Onions, Budget-Friendly, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Lentils more
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"From Recipe + June '17."
Heat oil in a large heavy based saucepan over moderate heat and add the ham hock and cook and turn for 10 minutes or until browned and transfer to a heatproof dish.
Add the extra oil to pan and cook and stir the onion, garlic, carrot, celery and Italian herbs for 10 minutes or until soft and then stir in the boiling water and crumbled stock cubes and bring to the boil and then return ham hock to pan and reduce heat, simmer, covered for 45 minutes
Stir in lentils through the ham mixture and simmer covered, for a further 45 minutes or until lentils are tender.
Remove from the heat and transfer ham to a chopping board and carefully remove and discard skin and remove the bone and shred meat and return shredded ham meat to the soup and bring to the boil and then reduce heat, simmer for 5 minutes.
Sprinkle soup with parsley to serve.
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