Ham and lentil slow-cooker soup
Hearty ham and lentil slow-cooker soup is the perfect winter warmer.
- Yield: Serves 4
- Preparation Time: 10 Minutes
- Cooking Time: 6 hours
Ingredients
- 2 medium carrots, thickly sliced
- 2 celery stalks, sliced
- 1 (850g) ham hock
- 1 brown onion, chopped
- 700g tomato passata
- 2 salt-reduced chicken stock cubes
- 1 cup dried brown lentils, rinsed, drained
- 3 fresh thyme sprigs, plus extra to serve
- 2 dried bay leaves
- 80g baby spinach
- Crusty bread rolls, to serve
Directions
- Place carrot, celery, ham hock, onion, passata, stock cubes, lentils, thyme, bay leaves and 1.25 litres water in a slow cooker. Cover with lid. Cook on LOW for 8 hours (or HIGH for 4 hours) or until lentils have softened and ham hock is tender.
- Transfer ham hock to a heatproof bowl. Remove and discard rind and bone. Using two forks, shred meat. Return ham to tomato mixture. Cook, covered, on HIGH for 5 minutes. Stir in spinach. Stand, covered, for 2 minutes. Season with salt and pepper.
- Ladle soup among serving bowls. Top with extra thyme. Serve with bread rolls.
