Ingredients with Measurements:
- 1 smoked ham hock (about 1 pound)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dried green lentils, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, place the ham hock and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour. Drain and set aside.
2. In the same pot, heat some oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the carrots and celery and cook for another 5 minutes, until slightly softened.
4. Add the lentils, broth, bay leaf, thyme, and ham hock. Bring to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, or until the lentils are tender.
5. Remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone and chop it into small pieces. Discard the bone and any fat.
6. Return the ham to the pot and season the stew with salt and black pepper, to taste.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 35g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of lentils you prefer, such as brown or red lentils.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use smoked turkey leg instead of ham hock.
Variations:
- Add some chopped kale or spinach to the stew for extra nutrition.
- Add some diced potatoes or sweet potatoes for a heartier stew.
- Add some canned diced tomatoes for a more tomato-based stew.
Tips and tricks:
- You can make this stew ahead of time and reheat it when ready to serve.
- This stew freezes well, so you can make a big batch and freeze the leftovers for later.
- For a creamier texture, you can blend some of the stew in a blender or food processor before adding the ham back in.
Storage instructions:
Store the stew in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or rolls
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice
Troubleshooting advice:
- If the lentils are still hard after 1 hour of cooking, add more broth or water and continue cooking until tender.
- If the stew is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the ham hock until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ham hock and lentil stew is a traditional dish in many cultures, including German, Polish, and Southern American cuisine. It is often served as a hearty and comforting meal during the colder months.
Flavor profiles:
Savory, smoky, earthy
Serving suggestions:
Serve hot with crusty bread or rolls and a side salad for a complete meal.
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