Prep Time: 20 minutes
Cook Time: 2 hours
- 1 smoked hock
- 2 brown onions – finely diced
- 1 leek – finely chopped
- 2 sticks celery – finely diced
- 2 carrots – finely diced
- 2 bay leaves
- zest of 1 lemon
- 400g Du Puy lentils
- Creme fraiche
- 1/2 bunch of parsley – roughly chopped
- Heat some olive oil in a large saucepan. Sweat onions until transparent, add leek, celery, carrots and bay leaves and sweat for a few more minutes.
- Add the smoked hock and cover with water. Simmer until flesh is falling from the hock – about 1 to 1.5 hours.
- Carefully lift hock out of the pan and set aside
- Add lentils and cook on a simmer for half an hour, or until the lentils just give when you bite down on them. The liquid should have reduced quite significantly but not totally. Strain off some of the hock stock if it is too wet.
- Pull ham hock off the bone and remove skin and bones. Tear meat apart.
- Add lemon zest, parsley and a good spoon of creme fraiche to the lentils and gently stir through.
- Serve in a warm bowl with ham hock on top with extra chopped parsley. Serve with crusty bread and extra creme fraiche on the side.