Ingredients
- 2 carrots, thickly sliced (medium carrots)
- 2 celery stalks, sliced
- 850 gram ham hock (1 hock)
- 1 brown onion, chopped
- 700 grams tomato passata
- 2 salt-reduced (20 grams) chicken bouillon cubes
- 1 cup lentils (dried brown lentils, rinsed and drained)
- 3 thyme sprigs (fresh, plus extra to serve)
- 2 dried bay leaves
- 80 grams baby spinach
- Crusty bread rolls, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Ladle soup among serving bowls an top with extra thyme and serve with bread rolls.
We hope you enjoy this recipe!
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