Ham & Lentil Soup
SERVES 4 PREP 15 minutes COOK 2 hours + MAKE AHEAD You can make soup up to 3 days ahead. Store in an airtight container in the fridge, or label, date and freeze for up to 3 months. Thaw in the fridge overnight.
1 tablespoon light olive oil,
plus 1 tablespoon extra
850g ham hock
1 onion, finely chopped
2 cloves garlic, crushed
2 carrots, finely chopped
3 celery stalks, finely chopped 1 teaspoon dried Italian herbs
2.5 litres (10 cups) boiling water
4 large chicken stock cubes
375g packet French-style lentils
¼ cup coarsely chopped flat-leaf parsley
1 Heat oil in a large heavy-based saucepan over moderate heat. Add the ham; cook and turn for 10 minutes or until browned. Transfer to a heatproof plate.
2 Add extra oil to pan; cook and stir the onion, garlic, carrot, celery and Italian herbs for 10 minutes or until soft. Stir in the boiling water and crumbled stock cubes. Bring to the boil. Return ham to pan. Reduce heat; simmer, covered, for 45 minutes.
3 Stir lentils through ham mixture. Simmer, covered, for a further 45 minutes or until lentils are tender. Remove from heat. Transfer ham to a chopping board. Carefully remove and discard skin. Remove ham from bone; shred meat. Return shredded ham meat to soup. Bring to the boil. Reduce heat; simmer for 5 minutes. Sprinkle soup with parsley to serve.