Ham hock with red lentils

Ham hock with red lentils

120 mins
Cooking time
135 mins
Françoise Nicol

AD— Keep any leftover cooking stock (freeze if necessary); you can use it instead of chicken stock.

PN— Pork and ham are excellent! The meat of the pig is richest in vitamin B1 and you are strongly advised to eat it at least once a week to ensure that you get enough. Furthermore, it’s not really fatty, especially the meat from the front leg.


Quantity Ingredient
1 half-salted ham hock
1 bay leaf
3 carrots
3 sticks celery
4 small salad onions with stalks
250g red lentils
a drop olive oil
A pinch salt
3 sprigs parsley
1 sprig tarragon
1 glass cooking stock
2 tablespoons dijon mustard
freshly ground black pepper


  1. Put 1 half-salted ham hock in a basin of water and leave to de-salt for 2 hours, in several changes of water.
  2. Transfer to a flameproof casserole dish, not too large, cover with water and bring to a boil. Skim until the stock is clear and then add 1 bay leaf.
  3. In the meantime, peel and wash 3 carrots, 3 sticks of celery and 4 small salad onions with stalks. Slice them thinly, set aside and add the trimmings (the carrot and celery ends, the onion stalks) to the casserole dish with the ham.
  4. Simmer gently, just below a boil, for 2 hours.
  5. Then take out the vegetable trimmings. Rinse 250 g red lentils and add to the casserole dish.
  6. Cook for a further ten minutes or so, until the lentils are soft.
  7. In the meantime, in a sauté pan with a drop of olive oil, sweat the sliced vegetables with a pinch of salt for 4 minutes, with a lid on the pan.
  8. Chop the leaves of 3 sprigs of parsley and 1 sprig of tarragon.
  9. Take out the ham hock and keep it warm on a serving dish.
  10. Drain the lentils in a sieve over a bowl and tip them into the sauté pan of vegetables.
  11. Add 1 glass of the cooking stock, 2 tablespoons of Dijon mustard, the chopped herbs, and stir well.
  12. Add a twist of freshly ground black pepper and arrange the lentils around the ham. Serve immediately.
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