© Jox
Photo by Jox

Ham Hock and Lentil Soup

2 Tbsp olive oil
1 onion finely chopped
2 stalks celery finely chopped
2 Pontiac potatoes cubed
2 carrots cut into small cubes
1 cup brown lentils
1 ham hock
2.5 litre chicken stock or water
1 large handful of baby spinach
Juice of a lemon

Minted Yoghurt:
1 cup greek style yoghurt
1/2 bunch fresh mint finely chopped

Combine yoghurt and mint and refrigerate.

Heat oil in a large, heavy based pan. Add onion and celery and cook until tender. Add the potatoes, carrot, lentils, ham hock, and stock and bring to the boil, reduce heat and simmer for 1 – 1 1/2 hrs. Remove pan from the heat and take out the hock. Cool and trim meat from the bone, discarding any skin and fat. Bring soup back to the boil and add meat, spinach and lemon juice. Serve immediately with a dollop of minted yogurt and a wedge of warm herb damper.

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