Ham hock with root vegetables and lentils

Tamara West

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour before placing in the slow-cooker. You could cook the soup for longer in the slow-cooker, but I love the way the root vegetables still have some texture after 4 hours.

Ingredients

1 ⅕ kgs	Ham hocks (Main)
2	Carrots, peeled and cut into 1cm dice
1	Leek, white part only, well washed and finely sliced
1 stick	Celery, strings lightly removed with a vegetable peeler and cut into 1cm dice
1	Bay leaf, few sprigs fresh thyme and a few parsley stalks, tied with string
1 Ltr	Chicken stock, hot
1 can	Chopped tomatoes, 400g, in juice
½ cup	Green lentils (Main)

Directions

1. Soak the hock in cold water overnight in the refrigerator.
2. Preheat the slow cooker for 20 minutes.
3. Drain hock and place in a large saucepan. Just cover with fresh cold water. Bring to the boil, drain again and rinse. Set aside.
4. Place the carrots, leek, celery, herbs and hock in the slow-cooker. Pour in the hot stock and cover with the lid.
5. Cook on high for 2 hours. After 2 hours, add the tomatoes and lentils. Cook for a further 2 hours.
6. Remove the hock to a chopping board and when cool enough to handle remove all the skin and bone. Shred the meat and return to the slow-cooker. Remove herbs and taste for seasoning.
7. Ladle into warm soup bowls and serve with bread and butter.