Photo: Sam Loyd
Ham hock & lentils
12 ingredients
Serves 6
openrecipes
A homely, no-nonsense rustic stew that keeps the ham moist and rich
Estimated Nutrition (whole recipe, rough)
541
Calories
38g
Protein
26g
Fat
39g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ham hocks, about 1.3kg/3lb each
- 1 onion , quartered
- 2 carrots , quartered lengthways
- 2 celery sticks, cut into thirds crossways
- a few sprigs fresh thyme
- 1 bay leaf
- 250g Puy lentils
- a large knob of butter
- 1 large onion , finely diced
- 1 large carrot , finely diced
- 1 celery stick, finely diced
- 1 heaped tbsp coarsely chopped fresh parsley , flatleaf or curly
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes