Slow Cooker Pea and Ham Soup

I know what you’re thinking… “pea’s make me gassy”. Well, lucky for you I didn’t use the usual split peas for this recipe 😉 Instead I used red lentils and let me tell you, this delicious, smoky, hug in a bowl is what you need in lockdown right now.

Ingredients

2 ham hocks (can be found in the deli)

1 cup dried red lentils

3 celery sticks, diced

1L chicken stock

1L water

2 carrots, diced

1/2 a leek, sliced

3 garlic cloves

Pepper

1 cup frozen peas

Method

1. Heat a pan on medium heat. Drizzle some olive oil and cook the leek until softened.

2. Add the carrots, celery and garlic and stir for a further 3-4 mins.

3. Place everything from the pan in the slow cooker, along with the ham hocks, lentils, stock, water and pepper. Place the lid on cook on low for 6-8 hours.

4. When the meat starts to fall away from the bone, remove the hocks and shred the meat. Add it back to the slow cooker along with the frozen peas and cook for a further 15-20mins. Serve with some fresh sourdough. Easy-peasy!