Lentil, Spinach and Ham Soup


250g small brown or green lentils

400g canned chickpeas, drained

700g ham hocks

2 garlic cloves, roughly chopped

2 bay leaves

500g spinach, roughly chopped

1 onion, finely chopped

2 leeks, chopped

2 carrots, chopped

2 celery stalks, finely sliced

3 tomatoes, chopped

2 tbsp parsley, torn

1 tsp. lemon zest

2L water


Rinse the lentils and place in a pot with the garlic cloves, ham, bay leaves and 2L of cold water. Cook for 1 – 1 ½ hour or until almost tender, skimming occasionally.  Once cooked, remove the hock from pot, tear off the meat and roughly chop.

Place all the remaining chopped ingredients into the pot, simmer for a further for 20 minutes until nice and soupy.

Add the chickpeas, spinach, lemon zest, salt and pepper, and simmer for a further 10 minutes or longer, adding extra water if necessary. Stir in the parsley and serve in warm soup bowls.