Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour before placing in the slow-cooker. You could cook the soup for longer in the slow-cooker, but I love the way the root vegetables still have some texture after 4 hours.
Ingredients
| 1 ⅕ kgs | Ham hocks (Main) |
| 2 | Carrots, peeled and cut into 1cm dice |
| 1 | Leek, white part only, well washed and finely sliced |
| 1 stick | Celery, strings lightly removed with a vegetable peeler and cut into 1cm dice |
| 1 | Bay leaf, few sprigs fresh thyme and a few parsley stalks, tied with string |
| 1 Ltr | Chicken stock, hot |
| 1 can | Chopped tomatoes, 400g, in juice |
| ½ cup | Green lentils (Main) |
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Directions
- Soak the hock in cold water overnight in the refrigerator.
- Preheat the slow cooker for 20 minutes.
- Drain hock and place in a large saucepan. Just cover with fresh cold water. Bring to the boil, drain again and rinse. Set aside.
- Place the carrots, leek, celery, herbs and hock in the slow-cooker. Pour in the hot stock and cover with the lid.
- Cook on high for 2 hours. After 2 hours, add the tomatoes and lentils. Cook for a further 2 hours.
- Remove the hock to a chopping board and when cool enough to handle remove all the skin and bone. Shred the meat and return to the slow-cooker. Remove herbs and taste for seasoning.
- Ladle into warm soup bowls and serve with bread and butter.
