Savory Smoked Ham Hock and Green Lentil Stew
Experience the warmth of French home cooking with this delectable Savory Smoked Ham Hock and Green Lentil Stew. A beloved winter staple, this hearty dish combines tender green lentils with succulent smoked ham hock, smoky sausage, and a medley of vegetables simmered to perfection. Infused with aromatic herbs, every bite transports you to a cozy French kitchen. Best served with fresh, crusty bread and a robust red wine, this dish is not only budget-friendly but also incredibly filling and comforting for those cold winter nights.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Smoked ham hock
1 large (Clean and debone after cooking.)
Smoked sausage
2 (Slice into thick angles.)
French green lentils
375 g (Rinsed and drained.)
Celery ribs
2 (Chopped.)
Carrots
2 large (Peeled and chopped.)
Onion
1 large (Peeled and chopped.)
Garlic cloves
2 (Mince.)
Bouquet garni
1 (Prepare with bay leaves, parsley, thyme, and rosemary tied together.)
Olive oil
2 tablespoons (For frying.)
Vegetable stock
2 cups (Use as cooking liquid.)
Salt
To taste (For seasoning.)
Ground black pepper
To taste (For seasoning.)
Instructions
1
In a large, heavy-based saucepan, cover the smoked ham hock with cold water. Bring to a boil and then reduce to a simmer, cooking for about an hour until the ham hock is tender.
2
Once done, drain the hock and rinse it under cold water to remove excess salt and smoky residue.
3
Peel the carrots and onion. Roughly chop the carrots, onion, and celery into bite-sized pieces. Mince the garlic cloves.
4
Slice the smoked sausage into thick diagonal pieces.
5
In the same saucepan, heat the olive oil over medium-high heat. Add the sausage slices and fry until golden brown on both sides. Remove the sausage from the pan and set it aside.
6
Add the minced garlic and chopped onion to the pan. Sauté until the onion becomes translucent, about 5 minutes.
7
Stir in the chopped carrots and celery, cooking for an additional 5 minutes until the vegetables start to soften.
8
Return the smoked ham hock to the saucepan, along with the bouquet garni. Pour in the vegetable stock and then add enough water to fully submerge the meat.
9
Bring the mixture to a boil again, then reduce the heat and let it simmer uncovered for 20 minutes.
10
After 20 minutes, add the rinsed green lentils and the browned sausage back into the pot. Continue to simmer uncovered for about 40 minutes, or until the lentils are tender.
11
Once the lentils are cooked, carefully remove the ham hock from the stew. Shred the meat into large chunks, discarding the skin and bones. Return the shredded meat to the pot.
12
Season your stew with salt and freshly ground black pepper to taste. Simmer for another few minutes before serving warm with crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Smoked Ham Hock and Green Lentil Stew?
It is a hearty French-inspired winter dish featuring tender green lentils, succulent smoked ham hock, and smoky sausage.
Which type of lentils are used in this recipe?
The recipe uses French green lentils, which hold their shape well during the simmering process.
How do I prepare the ham hock?
Boil the ham hock in water for an hour, then drain and rinse it under cold water to remove excess salt.
What vegetables are needed for the stew base?
You will need carrots, celery ribs, a large onion, and garlic cloves.
What is a bouquet garni?
A bouquet garni is a bundle of herbs, specifically bay leaves, parsley, thyme, and rosemary, tied together for flavoring.
How should the smoked sausage be prepared?
Slice the smoked sausage into thick diagonal pieces and fry them until golden brown before adding them to the stew.
Is this lentil stew budget-friendly?
Yes, the recipe uses affordable ingredients like lentils and ham hocks, making it a cost-effective and filling meal.
How long does it take for the lentils to cook?
Once added to the pot, the lentils take approximately 40 minutes of simmering to become tender.
What liquid is used for the stew?
The stew is made using two cups of vegetable stock and enough water to fully submerge the meat.
What should I do with the ham hock after it finishes cooking?
Carefully remove it from the pot, shred the meat into large chunks, and discard the skin and bones.
What is the best way to serve this dish?
Serve it warm with fresh, crusty bread and a robust red wine for a complete meal.
Do I need to soak the green lentils?
No soaking is required; simply rinse and drain the lentils before adding them to the saucepan.
How many garlic cloves does this recipe require?
The recipe calls for two minced garlic cloves to be sautéed with the onions.
What kind of pot is recommended for this recipe?
A large, heavy-based saucepan is best for simmering the stew evenly.
Can I use a different stock instead of vegetable stock?
Yes, while vegetable stock is recommended, you can substitute it with chicken or beef stock if preferred.
Why do I need to fry the sausage first?
Frying the sausage until golden brown enhances its flavor and texture before it is simmered with the other ingredients.
When should I add salt to the stew?
Season with salt and freshly ground black pepper at the very end of the cooking process to taste.
How much olive oil is used?
The recipe uses two tablespoons of olive oil for frying the sausage and sautéing the vegetables.
How should the carrots and onion be chopped?
The carrots and onion should be peeled and chopped into bite-sized or roughly chopped pieces.
Is this a one-pot meal?
Yes, this dish is conveniently prepared in a single large saucepan.
How long do I sauté the onions?
Sauté the chopped onions for about 5 minutes until they become translucent.
What herbs are in the bouquet garni for this recipe?
It consists of bay leaves, parsley, thyme, and rosemary tied together.
Should the stew be covered while simmering?
The instructions suggest simmering the stew uncovered during the cooking process.
How many carrots are used?
The recipe calls for two large carrots.
What is the first step of the recipe?
The first step is covering the ham hock with cold water in a large saucepan and bringing it to a boil.
How many celery ribs are needed?
Two celery ribs are chopped and added to the vegetable base.
What do I do with the sausage after frying it?
Remove the sausage from the pan and set it aside while you sauté the vegetables, then add it back later.
Is this recipe suitable for cold winter nights?
Yes, it is specifically described as a comforting and filling dish for cold winter nights.
When is the ham hock returned to the pan?
The ham hock is returned to the pan after the vegetables have softened, along with the stock and bouquet garni.
How do I season the stew at the end?
Season the stew with salt and freshly ground black pepper to taste after the meat has been shredded and returned to the pot.