Ham hock and lentil soup 16.03.2010

Great use of a leftover ham-bone, or you can buy a ham-hock from lots of butchers or market stalls. Very hearty and warming.


  • 1 ham hock, skin more or less removed, or ham-bone
  • 1 cup of puy lentils
  • 1 carrot
  • 1-2 stalks of celery
  • 1 garlic clove
  • 1 bay leaf
  • 2.5 litres vegetable stock
  • Olive oil, salt, pepper


Fry celery, garlic and carrot in olive oil until soft, and then chuck in the ham bone and bayleaf, and the stock. Simmer for 1.5 hours, and then add the lentils, which should take about 20-25 minutes to cook.

Pull the ham off the bone and shred into the soup, then serve with crusty bread.

Pro tip: The leftovers are great, but the lentils can absorb lots of water and leave you with a pretty gluggy and solid mass. You can let it down with hot water or more stock and it'll be fine.

Pro tip: If you allow the soup to cool completely before you add the lentils, you can skim off a lot of the fat and make it a slightly less rich soup.

File under soup autumn lunch

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