Lentil Soup with Ham Hock
Like pea soup, robust lentil soup is enhanced by the flavourful addition of smoked meat.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 234 |
| pro | 19 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 30 g |
| fibre | 6 g |
| chol | 22 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 31% |
| vit A | 69% |
| vit C | 20% |
| folate | 93% |
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1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1/3 cup (75 mL) minced fresh coriander or parsley
1 bay leaf
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) each ground cloves and nutmeg
1 ham hock (about 2 lb/1 kg)
1-1/2 cups (375 mL) green or brown lentils
3 carrots, diced
2 stalks celery, diced
2 cups (500 mL) diced turnip or rutabaga
2 tbsp (25 mL) lemon juice
3/4 tsp (4 mL) salt
Coriander sprigs or chopped fresh parsley
Preparation:
In Dutch oven, heat oil over medium heat; cook onions, stirring often, until lightly browned, about 15 minutes. Add garlic, minced coriander, bay leaf, pepper, cloves and nutmeg; cook, stirring constantly, until fragrant, about 2 minutes.
Add 8 cups (2 L) water, ham hock and lentils; bring to boil. Reduce heat and skim off foam; cover and simmer for 1 hour. Add carrots, celery and turnip; cook until ham hock is tender, about 30 minutes. Skim off fat.
Remove ham hock; remove and discard skin, fat and bone. Cut meat into bite-size pieces; return to pan. Stir in lemon juice and sa< cook until heated through, adding more water if soup is too thick. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 3 days.) Garnish with coriander sprigs.
Additional Information
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Tip:
You can replace the ham hock with 8 oz (250 g) lean smoked slab bacon (dice bacon to serve).
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