Lentil Soup with Ham Hock
This recipe makes 8 servings
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 |
Like pea soup, robust lentil soup is enhanced by the flavourful addition of smoked meat.
Ingredients
- 1 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves of garlic, minced
- 1/3 cup minced fresh coriander or parsley
- 1 bay leaf
- 1/2 tsp pepper
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 ham hock
- 1-1/2 cups green or brown lentils
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups diced turnips or rutabaga
- 2 tbsp lemon juice
- 3/4 tsp salt
- Coriander sprig or 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 salt ; 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 :
Tip:
You can replace the ham hock with 8 oz (250 g) lean smoked slab bacon (dice bacon to serve).
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