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- 1 Tbsp.
extra virgin olive oil, plus extra to drizzle
- 1
onion, finely chopped
- 2
celery sticks, finely chopped
- 2
garlic cloves, crushed
¼-½ tsp dried chilli flakes, to taste
- 200 g
(7oz) red lentils, washed
- 200 g
bag chopped kale
- 1 l
(1¾ pint) chicken stock
2 x 90 g packs ready-cooked ham hock, available from Waitrose (see Tip)
Finely grated zest of 1/2 a lemon
Large handful curly parsley, roughly chopped
- Step 1
Put the oil, onion, celery, garlic, chilli and washed lentils into the bowl of your slow cooker. Top with the kale, stock and some seasoning. Cover and cook on low or until the lentils are tender.
- Step 2
Stir through the ham hock, lemon zest and parsley and check the seasoning (add more stock if you like). Ladle into four warmed bowls, drizzle with extra oil if you like and serve.
If you can't fine ready-cooked ham hock, then buy the same volume of unsmoked gammon steak, cut into small pieces and add to the slow cooker together with the lentils (make sure its cooked through before serving). Complete recipe.
Per Serving:
- Calories: 249
- Fibre: 5 g
- Total carbs: 32 g
- Total fat: 4 g
- Saturated fat: 1 g
- Protein: 24 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
