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.

Serves 6

Cook

8H 30M

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Ingredients

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

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.

Gremolata

6.Combine ingredients in a small bowl.

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Ingredients

Method

Ham and green lentil soup with gremolata

Gremolata

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