Food - - Winter Warmers -

PREP + COOK TIME 8 hours 30 mins SERVES 6

1.8kg meaty ham hocks ½ cup French-style green lentils 1 ta­ble­spoon veg­etable oil 2 onions, finely chopped 2 car­rots, finely chopped 2 stalks cel­ery, trimmed, finely chopped 1 tea­spoon thyme leaves 2 cups salt-re­duced chicken stock 1.5 litres wa­ter salt and black pep­per


2 cloves gar­lic, crushed ¼ cup finely chopped flat-leaf pars­ley 2 tea­spoons finely grated lemon zest

1 Rinse the ham hocks. Place in a slow cooker.

2 Rinse lentils; drain well.

3 Heat oil in a medium fry­ing pan over medium heat; cook onions, stir­ring, for 5 min­utes or un­til soft­ened. Trans­fer onions to cooker with car­rots, cel­ery, thyme, lentils, stock and the wa­ter. Cook, cov­ered, on LOW for about 8 hours.

4 Re­move ham hocks from cooker. When cool enough to han­dle, re­move and dis­card skin and bones. Shred meat finely us­ing two forks. Re­turn meat to cooker. Sea­son to taste.

5 When ready to serve, make Gremolata (see be­low); sprin­kle all over soup.


Com­bine in­gre­di­ents in a small bowl.

PER SERVE En­ergy 227kcal, 950kj • Pro­tein 18g • To­tal Fat 9.2g • Sat­u­rated Fat 2.4g • Car­bo­hy­drate 15g • Fi­bre 5.3g • Sodium 1011mg

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