Comfort food - lentils and ham hock!
When it's chilly outside and you need something to make you warm and cosy, try this lentil and ham hock recipe. Not quite a soup, and lightened with a touch of creme fraiche, lemon zest and parlsey, it's one to add to your repitoire this Autumn.
Lentils and ham hock - a cuddle for your tummy.
1 x smoked hock
2 x brown onions - finely diced
1 x leek - finely chopped
2 x sticks celery - finely diced
2 x carrots - finely diced
2 Bay leaves
Zest of 1 lemon
400g Du Puy lentils
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