Prep 20 mins
Cook 2 hrs
In English: Green Lentils & Ham Hock Stew This is a very popular winter dish in France, easy to prepare, inexpensive and tasty and filling. When I was living there I used to eat this a lot! It is ideally eaten with fresh crusty bread with a bottle of sturdy red to hand. Ham hock is the same as gammon or pork knuckle. You buy them from the deli already smoked. A bouquet garni is two bay leaves, some parsley, thyme and rosemary, all tied up with a piece of string
- 1 large smoked ham hock
- 2 smoked sausage
- 375 g french green lentils
- 2 celery ribs
- 2 large carrots
- 1 large onion
- 2 garlic cloves
- bouquet garni
- 29.58 ml olive oil
- 473.18 ml vegetable stock
- ground black pepper
- Cover the hamhock with cold water in a large heavy based saucepan.
- Bring to the boil.
- Simmer for an hour.
- Drain and rinse in cold water.
- Peel carrots and onion.
- Roughly chop carrots, onion and celery.
- Mince garlic.
- Slice sausage in thick slices on an angle.
- Fry til brown on both sides in olive oil in the same saucepan.
- Remove and set aside.
- Fry garlic and onion in pan til onion is translucent.
- Add other vegetables and stir fry for five minutes or so.
- Place ham hock and bouquet garni in saucepan.
- Cover with stock and top up with water so meat is covered.
- Bring to boil and simmer uncovered for 20 mins.
- Add lentils and sausage.
- Simmer uncovered for 40 more minutes, until lentils are soft.
- Remove ham hock and shred meat into large chunks.
- Replace shredded meat in stew.
- Add salt and pepper to taste.