This winter soup by Love Potatoes is packed with a fantastic blend of ingredients which offer both tantalizing tastes and offers a fantastic consistency to the broth – ham hock, eggs and red lentils are the cornerstone of this. Once you’ve added onion and chicken stock to the equation, you’ve got a filling, delicious meal.
Potato, ham hock and lentil soup
POTATO AND HAM BROTH TOPPED WITH A POACHED EGG
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Ingredients
- 300 g Maris Piper potatoes peeled, cubed
- 200 g shredded ham hock
- 1 onion peeled, sliced
- 100 g split red lentils
- 1.5 pt gluten-free chicken stock
- 200 g spring onions sliced
- 4 free-range eggs
- a little butter
- salt and freshly ground black pepper
Instructions
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Gently cook the onion in the butter and add a little seasoning.
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Add the stock, potatoes and lentils and bring to the boil. Simmer for 15 minutes, check, then season to taste. Add more water if necessary.
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Poach the eggs for 3 minutes. Add the greens to the hot soup, return to the boil, stir well, then remove from the heat. Stir in the ham hock.
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Serve each soup with a poached egg on top and a good twist of black pepper.