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How to make Ham and lentil slow cooker soup

Yield = 4
Prep time: 0:10
Cook time: 6:00
Total time: 6:10

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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 Ladle soup among serving bowls. Top with extra thyme. Serve with bread rolls.