Lentils with Kale and Ham Hock

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 cloves of garlic, crushed
  • 2 x 250g pouches of ready-cooked puy lentils
  • 150g peas
  • 500ml chicken stock
  • 200g kale
  • 180g shredded ham hock
  • Heat the oil in a saucepan and fry the onion for 3-4 mins. Add the garlic, stir in the lentils, peas and stock, and simmer for 5 mins. Blanch the kale in boiling water for a minute, then stir into the onion and lentil mixture along with the ham. Season well, and heat everything through. Season and serve, or top with poached eggs if you fancy.
20 mins
4 serving