Ham and green lentil soup with gremolata

Dig into this classic winter warmer with melt-in-your-mouth ham, tender lentils and juicy vegetables topped with fragrant gremolata. Serve with a generous slice of crusty bread and melting butter.

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print


Ham and green lentil soup with gremolata
  • 1.8 kilogram meaty ham hocks
  • 1/2 cup (100 grams) french-style green lentils
  • 1 tablespoon vegetable oil
  • 2 medium brown onions, finely chopped
  • 2 medium carrots, finely chopped
  • 2 stalks celery, trimmed, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 2 cup (500 millilitres) chicken stock
  • 1.5 litre water
  • 2 clove garlic, crushed
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoon finely grated lemon rind


Ham and green lentil soup with gremolata
  • 1
    Rinse ham hocks. Place in a 4.5-litre (18-cup) slow cooker.
  • 2
    Rinse lentils; drain well.
  • 3
    In a medium frying pan, heat oil over medium; cook onion, stirring, 5 minutes or until softened. Transfer onion to the cooker with carrot, celery, thyme, lentils, stock and the water.
  • 4
    Cook, covered, on low, 8 hours. Carefully remove hock 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 almost ready to serve, make gremolata; sprinkle over soup to serve.
  • 6
    Combine ingredients in a small bowl.

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