Name: Ham and lentil slow-cooker soup
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 1
Ingredients: 2 medium carrots, thickly sliced; 2 celery stalks, sliced; 850g ham hock; 1 brown onion, chopped; 700g tomato passata; 2 salt-reduced chicken stock cubes; 250.00 ml 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

Ham and lentil slow-cooker soup

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Prep Time:
10 minutes

Cook Time:
360 minutes

Total Time:
370 minutes

Cozy up with a quick-prep ham and lentil slow-cooker soup, ready in just 10 minutes. Perfect for chilly winter nights.

Ingredients:

2 medium carrots, thickly sliced
2 celery stalks, sliced
850g ham hock
1 brown onion, chopped
700g tomato passata
2 salt-reduced chicken stock cubes
250.00 ml 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

Instructions:

Combine carrot, celery, ham hock, onion, passata, stock cubes, lentils, thyme, bay leaves, and 1.25 liters of water in a slow cooker. Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until lentils are soft and ham hock is tender.
Place the ham hock into a heatproof bowl. Remove the rind and bone, then shred the meat using two forks. Put the shredded ham back into the tomato mixture, cover, and cook on HIGH for 5 minutes. Stir in the spinach and let it sit covered for 2 minutes. Finally, season with salt and pepper.
Serve the soup in bowls, garnish with fresh thyme, and enjoy with bread rolls on the side.

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