The Kitchen Cafe Takeaway
Smoked Ham Hock Lentil Soup
By Mary Contini
Ingredients
1 smoked ham hock (or 5-6 smoked pork ribs)
2 litres cold water
2 handfuls red lentils or yellow split peas
1 large baking potato
1-2 large carrots
1 large onion
Salt and black pepper
Prep Time: 10-15 mins
Cooking Time: 2 hours
Serves: 4
Method
1. Rinse the ham hock and in a large soup pot, cover with cold water and bring to a boil.
2. Skim off any scum.
3. After 5 minutes simmering, check the saltiness of the water. If very salty, discard and start again
with fresh cold water.
4. Simmer gently for about an hour to cook the ham hock.
5. Rinse the lentils and add to the pot.
6. Grate the potatoes, carrot and onion, roughly chopping the last pieces.
7. Add to the soup pot, stir and with the lid partly covering, simmer for an hour or so until
everything has cooked and the soup is thickened and creamy. Add more water if too thick.
8. Check seasoning.
9. Serve in a deep bowl with pieces of pork which will fall away from the bone.
10. Alternatively serve the ham separately with some shredded savoy cabbage sauteed in butter.
This soup is best left overnight and reheated for a further 30 minutes next day.
Suitable for freezing.
Fridays 1305-1400 & Sundays 1205-1300 bbc.co.uk/radioscotland 92 – 95 FM