Lentil and ham hock soup
Graeme Taylor serves up a hearty lentil and ham hock soup recipe, infused with extra flavour from using a homemade ham hock stock.
Ingredients
Method
1
Place the ham in a large saucepan, cover with approximately 2.5 pints cold water and cover. Bring to the boil and then simmer for 2 hours until tender. Remove the meat and bones, reserving the meat
2
Add the lentils and vegetables and bring back to the boil. Reduce to a simmer for 20–25 minutes until the lentils are tender
3
Add the strewn meat back in, correct the seasoning if required and serve with a good grinding of black pepper
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Lentil and ham hock soup
