Lentil Soup Recipe Using Ham Hock
Ham and lentil soup is usually thick and chunky and the lentils will start to disintegrate when they are cooked thickening up the soup without you needing to add starch or another thickener.
Lentil soup recipe using ham hock. Scottish lentil soup is a deliciously creamy soup combining red lentils with neeps potato carrot and with the option of ham or keeping it vegetarian. Add in the carrots and turnip and simmer on a high heat for 10 minutes until tender. I find blending it until there is still some texture left in it best.
To broth add the lentils tomatoes carrots celery onions and seasonings. Bring to a boil. Bring to the boil and simmer for 30 40 mins or until the lentils are soft and cooked.
Add the lentils and continue cook for 25 to 30 minutes. Break or shred the ham and stir into soup. Steps to make it.
Saute for 1 minute. Turn every 30 minutes. Add the ham hocks and stock.
Cover and simmer on low for 1 1 2 hours. If using the cream let the soup cool for 30 mins or so then stir in the cream. Add the lentils and continue to cook 25 to 30 minutes or until lentils are tender.
Bring the liquid to a boil reduce the heat to medium low and cook about 1 hour or until the hocks are tender. 1 ham hock or 350g ham ribs preferably smoked. You can make the traditional lentil and ham soup or stick to a vegetarian or vegan recipe.