Ingredients with Measurements:
- 2 jambonneau (ham hocks)
- 2 cups dried green lentils
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Salt to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the lentils and set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
3. Add the jambonneau and cook for 5 minutes on each side until browned. Remove from the pot and set aside.
4. Add the onion, carrots, celery, and garlic to the pot and cook for 5 minutes, stirring occasionally.
5. Add the lentils, bay leaves, thyme, smoked paprika, black pepper, and broth to the pot. Stir well.
6. Add the jambonneau back to the pot and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lentils are tender and the jambonneau is falling off the bone.
8. Remove the jambonneau from the pot and shred the meat. Discard the bones and fat.
9. Return the shredded meat to the pot and stir well.
10. Taste and adjust the seasoning with salt if needed.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat to brown the jambonneau and medium-low heat to simmer the stew.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Fiber: 15g
Substitutions for ingredients:
- You can use other types of lentils such as brown or red lentils.
- You can use other types of smoked meat such as smoked turkey legs or smoked sausage.
- You can use other types of broth such as beef or pork broth.
Variations:
- You can add chopped tomatoes or tomato paste for a richer flavor.
- You can add chopped potatoes or sweet potatoes for a heartier stew.
- You can add chopped kale or spinach for a healthier stew.
Tips and tricks:
- Soak the lentils overnight for a faster cooking time.
- Use a slotted spoon to remove any foam that forms on the surface of the stew while cooking.
- Serve the stew with crusty bread or rice for a complete meal.
Storage instructions:
- Let the stew cool down to room temperature.
- Transfer the stew to an airtight container.
- Store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
- Reheat the stew in a pot over medium-low heat until hot.
- Add more broth or water if needed.
Presentation ideas:
- Serve the stew in individual bowls.
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a glass of red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Crusty bread
- Rice
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more broth or water.
- If the stew is too thin, let it simmer uncovered for a few more minutes.
Food safety advice:
- Make sure the jambonneau is fully cooked before shredding the meat.
- Store the stew in the refrigerator or freezer as soon as possible after cooking.
Food history:
- Jambonneau is a French dish made with ham hocks.
- Lentil stew is a popular dish in many cultures including the Middle East, India, and Europe.
Flavor profiles:
- The jambonneau adds a smoky and salty flavor to the stew.
- The lentils add a nutty and earthy flavor to the stew.
- The vegetables add a sweet and savory flavor to the stew.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
- Serve the stew as a starter for a French-themed dinner party.
Related Categories
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Region: French
Taste: Savory, Earthy, Hearty, Umami, Herbaceous