Lentil stew with ham hock

Name: Lentil stew with ham hock - Florenta C.
Ingredients: 1 medium; sized pork knuckle spices to boil the knuckle: 6 peppercorns; 4 allspice berries; 2 thyme leaves 250; 300 g green lentils 2 tablespoons of olive oil 1 medium; sized leek 2 roasted bell peppers (I used frozen) salt and pepper to taste 1 hot pepper 1 teaspoon of cumin seeds

Meat - Lentil stew with ham hock by Florenta C. - Recipia

I have made this lentil dish with ham hock several times when I wanted something hearty but didn't want to spend an entire day in the kitchen. Lentils cook quickly, and if I have roasted peppers in the freezer and a fresh leek, everything comes together without too much stress. The inspiration is clearly from Turkish cuisine, although they don’t typically combine pork hock with lentils, but it works well for us. Quick Info Total Time: about 2 hours and 45 minutes Preparation Time: 20 minutes Cooking Time: 2 hours 20-25 minutes Servings: 4-5 Difficulty: medium Recipe Type: main dish Ingredients 1 medium pork hock 6 peppercorns 4 allspice berries 2 thyme leaves 250-300 g green lentils 2 tablespoons olive oil 1 medium leek 2 roasted bell peppers (I usually use frozen) 1 hot pepper 1 teaspoon cumin seeds Salt and pepper to taste Preparation Method 1. Rinse the pork hock well and place it in a large pot of water to cover it. Add the peppercorns, allspice, and thyme leaves. Simmer everything on low heat for about 1.5 hours. 2. Remove the hock from the water and place it in a clay pot or an oven-safe dish. Strain the cooking liquid and set it aside. 3. Rinse the lentils in several waters until the water runs clear. 4. Clean the leek, slice it lengthwise, and wash it well between the layers. Cut it into rounds. 5. Heat the olive oil in a wide pan. Add the leek rounds and sauté for 2-3 minutes until they soften slightly. 6. Add the lentils over the leeks, then add the sliced roasted peppers and the finely chopped hot pepper, removing the seeds and veins. 7. Toast the cumin seeds in a dry pan for a few seconds, just to release their aroma, then lightly crush them in a mortar. Add them to the pan. 8. Gradually pour the strained liquid from the hock over the lentils and vegetables in the pan until they are covered. Bring to a boil. 9. Once boiling, pour the entire mixture over the hock in the clay pot. If the lentils are not completely covered with liquid, add some of the remaining broth. 10. Cover the pot with a lid and place it in the oven at 150-160°C for about 1 hour and 15-20 minutes. Check at the end – the lentils should be cooked, and the liquid should be almost absorbed. 11. Taste for salt and pepper towards the end, adjusting to your preference. 12. Remove from the oven and serve warm, with pickles on the side. Why I make this recipe often Lentils cook much faster than beans, and this recipe doesn’t require many hard-to-find ingredients. It’s filling and still tastes good the next day. I often use frozen roasted peppers, especially in winter. It doesn’t need constant supervision while it’s in the oven. Tips and Variations Tips - For a creamier texture, you can gently mix the lentils towards the end, but without mashing everything. - If the hock has a lot of fat, you can partially remove it after boiling. - Do not add salt to the water at the beginning – lentils cook slower if the water is salty from the start. Substitutions - If you can’t find roasted bell peppers, you can use roasted kapia or gogoșar peppers. - You can replace the leek with a large onion if you don’t have leeks on hand. - Cumin seeds can be omitted if you don’t like the flavor, but they add a specific note. Variations - For a pork-free version, use beef shank or chicken thighs. - If you want it without meat, lentils with vegetables and vegetable broth will still be tasty, but the adaptation won’t be identical. - You can add herbs at the end (parsley or lovage). Serving Ideas - It goes very well with pickled cucumbers or green tomatoes. - A slice of homemade bread complements the meal nicely. - Leftovers can be reheated the next day, even directly in the same pot. Frequently Asked Questions 1. Can I use another type of lentil? Yes, but green lentils hold their shape better and don’t break down too easily. Red lentils cook much faster and become creamy, but the result will be different. 2. Can I cook everything directly on the stove without putting it in the oven? Yes, if you boil it on the flame, shorten the time – the lentils soften a bit faster. Keep an eye on it and stir often to prevent sticking. 3. Can I make it without the hock, just with vegetables? You can, but the flavor will be lighter. You can use vegetable broth or water and compensate with a little extra olive oil. 4. Can the lentil dish with hock be frozen? Yes, if you don’t mind the softer texture after thawing. The hock retains its flavor well, but the lentils may become a bit crumbly. 5. Do I need to soak the lentils beforehand? No, green lentils do not need soaking in this recipe, especially since they spend enough time in the oven. Nutritional Values The values are approximate, for an average serving: Calories: 400-450 kcal Protein: 30-35 g (both the hock and lentils provide a high intake) Fat: 15-18 g Carbohydrates: 30-35 g Lentils are rich in fiber, protein, iron, and magnesium, while the hock adds extra protein. The total fat depends on how fatty the hock is and whether you leave it all in the dish. Storage and Reheating The dish keeps well in the refrigerator, covered, for 2-3 days. It can be reheated on low heat, with a little broth or water if it seems too thick. I don’t recommend keeping it longer than that, especially with meat. It won’t suffer in texture if reheated gently. If you want to freeze it, do so in small portions and thaw slowly.

Lentil stew with ham hock

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