Main Meals

All day lentil and ham soup

6
Easy
20 minutes
8 – 10 hours
Wine/Spirit Pairing
Kaapzicht Pinotage 2003

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Ingredients

Method
  • 1 kg smoked ham hock
  • 10 cups water
  • 500 g green or brown lentils
  • 1 teaspoon mustard powder
  • 1 teaspoon dried oregano
  • 2 onions, finely chopped
  • 3-4 celery sticks, chopped
  • 4-6 carrots, cut into chunks
  • 2-3 potatoes, cut into chunks
  • 3-4 tablespoons chopped parsley
  • Salt and milled black pepper to taste

Place all the ingredients in a heavy casserole. Cover with a tight-fitting lid and cook at 100°C for 8 – 10 hours or until the meat and lentils are very tender.

Remove the ham and pull off the meat, discarding skin, fat and bone. Skim the fat from the top of the soup and check seasoning.

Blend coarsely, add the shredded ham and reheat if necessary.

Sprinkle with chopped parsley and serve with croutons.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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Comments

  • default
    Amy King
    30 June 2016

    Would it be possible to use a slow cooker for this recipe? How would I need to adapt it?

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