Traditional Scottish recipe: Lentil broth

Perfect pulses pack some serious flavour, writes Tom Kitchin as he gives us a modern twist on this traditional recipe for lentil broth

Published: April 15, 2016
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Lentil Broth

1 Place the ham hock in a heavy-bottomed pan and cover with cold water. Bring it to the boil and skim the surface.

2 Add the mirepoix vegetables and simmer for 2-3 hours until the ham is just falling off the bone – taste the liquid to see if it needs more seasoning. Leave the ham to cool in the broth.

3 Take some of the liquid stock, and add to another pot, then add the lentils – simmer gently for 45 minutes until just tender.

4 After 35 minutes, add the diced vegetables and cook for another ten minutes.

5 Once cooked, and the ham hock is cool enough to handle, shred the meat from the bone and remove any fatty sinew so you have lovely chunks of meat.

6 Add the meat back into the pan with the lentils and vegetables, and bring to the boil.

7 Serve in large bowls and garnish with parsley and cracked black pepper.



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  • Lentil broth
  • Serves four
  • 1 ham hock – smoked
  • 300g puy lentils (rinsed)
  • 2 whole carrots – diced
  • 1 small celeriac – diced
  • 1 tbsp chopped parsley
  • salt to taste, if required
  • cracked black pepper
  • For the mirepoix
  • 1 carrot – roughly chopped
  • 1 small onion – roughly chopped
  • 1 stick of celery – roughly chopped
  • 2 cloves of garlic
  • 1 bouquet garni
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