Devilled green lentil soup with candied ham hock

Devilled green lentil soup with candied ham hock

By
From
Moorish
Serves
6
Photographer
Mark Roper

Lentils are the perfect vehicle for spices and, as here, a devilish chilli heat. They provide a smooth starchy base that is intensely comforting and filling. Beneath the buzz of the chilli, the honey adds a sweet base note that is echoed by the candied ham hock. This soup is very filling, which makes it ideal as a supper or lunch dish on a cold wintry day with some hot crusty bread.

Ingredients

Quantity Ingredient
50ml olive oil
2 onions, sliced
garlic, chopped
1 tablespoon Tabil
or 2 small red chillies, seeded, scraped and roughly chopped
500g green lentils
3 litres chicken or vegetable stock
1 small smoked ham hock
2 sprigs thyme
2 sprigs rosemary
1 bay leaf
1 teaspoon crushed white peppercorns
2 lemons, zested and juiced
1 teaspoon allspice
1 tablespoon honey
salt
1 tablespoon raw sugar
extra virgin olive oil

Method

  1. Heat the olive oil in a large cooking pot and sauté the onions, garlic and chillies until they soften. Add the lentils and stir around well. Now pour on the stock and add the remaining ingredients, except the salt and sugar. Bring to the boil, then lower the heat and simmer gently for 1½–2 hours, until the lentils are very tender and the ham is cooked through. Remove the hock from the soup and when it is cool enough to handle, remove the skin. Pull the flesh off the bone, shred roughly, and set aside.
  2. Remove and discard the thyme, rosemary and bay leaf. Purée the soup in a food processor or blender, then taste and add salt as necessary – if it is very thick, you may like to thin it down with a little water or stock.
  3. When you are ready to serve, preheat the grill to its hottest temperature. Spread the shredded ham out on a baking sheet and sprinkle over the sugar. Place under the grill until the sugar caramelises and the ham begins to crisp up.
  4. Ladle the soup into serving bowls and garnish with the candied ham and a drizzle of extra virgin olive oil.
Tags:
Malouf
Greg
Lucy
Moorish
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