This is an uncompromising hearty stew packed full of veg and smokey ham. It does take some time but can easily be made the night before and reheated on the day.
Ham houghs can be difficult to get a hold of. If you are struggling just use good quality chicken stock and 350g of smoked ham.
Time: 2 hours
Serves: 6
Difficulty: Straight forward
300g/10 oz of Green Lentils
700g/1 1/2 pounds Ham Hough
100g/3.5 oz of Kale or other Greens
2 Stalks of Celery
2 Onions
4 Garlic Cloves
2 Peppers
2 Bay Leaves
1 Chilli
10 Black Peppercorns
1. Boil the ham hough for one hour in 1.5 litres of water. Remove from the now stock and leave to cool. Keep the stock for adding back in later.
2. Meanwhile dice the vegetables.
3. Add a little oil to the soup pot and add the onion, celery, half the peppers and half the chilli. Sweat until softened then add the garlic, bay leaves and peppercorns for 2 minutes then add the stock.
4. Wash the lentils and then add to the stock. Simmer for 30 minutes.
5. Whilst the lentils are simmering remove the meat from the ham hough and return the bone to the pot. Add more water if needed.
6. After 30 minutes, and when the lentils have softened, remove the bone. Add the kale, meat, remaining peppers and chilli. Simmer for 15 minutes.
7. Stir the stew well breaking up some of the lentils to thicken. Continue cooking for 2 minutes then serve.
Recipes from my kitchen, Edinburgh, Scotland 