Ingestuur deur Jan van Niekerk
CATE CAN COOK
1 tbs olive oil
1 medium brown onion, finely chopped
2 medium carrots, peeled, chopped
3 celery stalks, finely chopped (use leaves too)
2 cloves garlic, crushed
2 litres chicken stock (salt reduced)
100g piece of leg ham *
1 cup red lentils
chopped flat leaf parsley to garnish
Heat oil in a large saucepan over medium heat. Add the onion, carrots, celery and garlic. Cook, stirring for 5 minutes or until the onion has softened.
Increase the heat to high. Add the stock. Bring to the boil. Reduce the heat to medium. Add the ham and lentils. Simmer for 20 – 30 minutes, or until the lentils are tender.
Remove the ham from the pan and shred the meat using two forks. Return the ham to the saucepan.
Season to taste with salt and freshly ground black pepper.
Served garnished with chopped parsley.