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
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Ingredients
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
Gremolata
- 2 clove garlic, crushed
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 teaspoon finely grated lemon rind
Method
Ham and green lentil soup with gremolata
- 1Rinse ham hocks. Place in a 4.5-litre (18-cup) slow cooker.
- 2Rinse lentils; drain well.
- 3In 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.
- 4Cook, 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.
- 5When almost ready to serve, make gremolata; sprinkle over soup to serve.
Gremolata
- 6Combine ingredients in a small bowl.
