This slow cooked recipe is a great way for using up any leftover roast ham and whatever veggies you have to hand. A little ham goes a long way, imparting a deep, smoky flavour that will have everyone requesting seconds – trust us!
If you haven't got a slow cooker, then you can adapt this recipe for a conventional hob by cooking in a large covered pan for 45-55 minutes. Once the lentils are tender, shred the ham and add the cabbage for the final 10 minutes. Garnish with fresh parsley for added flair and serve with hot crusty bread to dip.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
5 hrs
Total Time:
5 hrs 20 mins
Cal/Serv:
379
Ingredients
2tsp.
olive oil
2
red onions, finely sliced
3
rosemary sprigs
2
x 400g tins chopped tomatoes
150g
red lentils, washed in cold water
200g
cooked ham, in a chunk if possible
300g
mixed roasted vegetables, in large pieces
700ml
hot vegetable stock
300g
savoy cabbage, spring greens or kale, shredded
Directions
Step 1Heat oil in a large frying pan over medium heat, add onions and fry for 10min, stirring occasionally, until softened. Add rosemary and cook for a further 2min. Scrape into a slow cooker.
Step 2Stir in tomatoes, lentils, ham, vegetables and stock. Cover with the lid and cook on high for 4hr, or until the lentils are very tender.
Step 3Remove ham from the stew and shred with two forks. Return to the slow cooker along with the cabbage, greens or kale. Re-cover and cook for a further 45min, until cabbage is cooked. Remove rosemary sprigs and season generously with freshly ground black pepper and salt, if needed. Serve with crusty bread, if you like.
Per serving:
Calories: 379
Protein: 25g
Total fat: 8g
Saturates: 1g
Carbs: 46g
Total sugars: 22g
Fibre: 12g
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