Name: Curried ham and lentil soup
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Yield: 6
Ingredients: 1 tablespoon vegetable or olive oil; 2 brown onions, chopped; 1 carrot, finely chopped; 2 celery sticks, chopped; 2 tablespoon madras curry paste; 1 turnip, chopped; 2 kilogram ham hocks, rinsed; 1/2 cup dried red lentils; 1/4 cup tomato paste; 270 millilitre can coconut milk; 1/4 cup coriander springs

Ingredients

1 tablespoon vegetable or olive oil

2 brown onions, chopped

1 carrot, finely chopped

2 celery sticks, chopped

2 tablespoon madras curry paste

1 turnip, chopped

2 kilogram ham hocks, rinsed

1/2 cup dried red lentils

1/4 cup tomato paste

270 millilitre can coconut milk

1/4 cup coriander springs

Method

1.Heat oil in a saucepan over high heat. Add onion, carrot and celery, cook, stirring, for 5 minutes, or until soft. Add curry paste, cook, stirring for a further 1 minute, or until fragrant.

2.Add turnip, hocks and 1.5 Litres (6 cups) water. Bring to the boil. Reduce heat to low and cover. Simmer, stirring occasionally, for 1 hour 45 minutes. Stir in lentils and tomato paste, simmer, covered, for a further 15 minutes, or until lentils are soft.

3.Remove hocks from soup. When cool enough to handle, shred ham from bones; discard skin, fat and bones. Stir chopped ham and coconut milk into soup. Reheat gently over low heat. Season. Serve topped with coriander.

Ham hocks, the shank end of a leg ham, are available at delicatessens, specialty stores, and some butchers. Shop around; hocks vary greatly in price, size and ‘meatiness’.
Note

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Ingredients

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