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Leek and Lentil Soup

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This recipe makes use of the whole vegetables and strips the ham hock of its meat. A hearty soup to eat right away or freeze for another time.

240 Minutes

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  • 2 ham hocks
  • 2 leeks, sliced (green tops removed but don’t discard)
  • Leaves of half a bunch of celery
  • 3 unpeeled carrot, sliced
  • 2 tablespoons vegetable oil
  • 3 sticks celery sliced
  • 1 onion, sliced
  • 1 cup red lentils


  1. Place the ham hocks in a saucepan. Add the green leek tops, leaves of the celery and one of the carrots. Fill with cold water and cover. Bring to the boil and simmer for 2-3 hours until the meat is dropping off the bone. Remove the hocks and strain the stock, but don’t discard it.
  2. Heat the oil in a large saucepan sauté the carrots, celery and onion until soft.
  3. Pour over the stock until the vegetables are well covered. Add the lentils and simmer for 20-30 minutes.
  4. Blitz with a hand held blender stick or mash with a potato masher. Add more stock if the soup is too thick. Shred the ham hock meat and add to the soup. Season with ground black pepper (it probably won’t need salt).
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