HAM & GREEN LENTIL SOUP
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