Name: Ham and lentil soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 medium (150g) onion, chopped; 2 medium (240g) carrots, chopped; 2 stalks (300g) celery, chopped, trimmed; 2 cup (400g) whole brown lentils; 500 gram ham hock; 3 litre (12 cups) water; 2 clove garlic, peeled; 2 bay leaves; salt and freshly ground black pepper; 1/4 cup chopped flatleaf parsley

Ham and lentil soup

With the smoky saltiness of ham hock and the hearty goodness of lentils and fresh veg, dinner doesn't get much better than this.

The cooler months often bring with them an influx of sniffly noses and sore throats, and there’s nothing quite as soothing as a bowl of hearty soup when you’re feeling under the weather.

Warming and nourishing, soup is also a fantastic make-ahead meal, meaning that preparing a huge batch can have you sorted for plenty of lunches and dinners.

Keep the whole family warm with this hearty ham and lentil soup, complete with vegies and seasoned with bay leaves and garlic. There’s nothing quite like curling up with a big bowl of soup to warm you up on a cold night (or day). This hearty soup gets a lot of it’s flavour from a salty, smoky ham hock and it’s hearty goodness from lentils and vegetables.

If you’re more into a stew with all of the flavour you could try our lentils with ham hock. It’s cooked in your pressure cooker to give all the tenderness and flavout of slow cooking butwithout the extended time.

Looking for more hearty and healthy soup recipes to enjoy this winter?

Ingredients

2 tablespoon olive oil

1 medium (150g) onion, chopped

2 medium (240g) carrots, chopped

2 stalks (300g) celery, chopped, trimmed

2 cup (400g) whole brown lentils

500 gram ham hock

3 litre (12 cups) water

2 clove garlic, peeled

2 bay leaves

salt and freshly ground black pepper

1/4 cup chopped flatleaf parsley

Method

1.Heat oil in a large saucepan; cook onion, carrot and celery, stirring, 5 minutes, or until softened.

2.Add remaining ingredients, except parsley; bring to the boil. Reduce heat; simmer, covered, 60 minutes, or until lentils and vegetables are tender.

3.Remove ham hock. Discard skin and slice meat. Remove and discard bay leaves.

4.Blend or process half the soup, in batches, until smooth. Return soup to pan with meat. Season to taste with salt and pepper; stir over a medium heat until hot.

5.Serve sprinkled with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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