Ham hock with red lentils

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Ingredients (4 servings)
  • 1 half-salted ham hock
  • 1 bay leaf
  • 3 carrots
  • 3 sticks celery
  • 4 small salad onions with stalks
  • 250 g red lentils
  • a drop olive oil
  • a pinch salt
  • 3 sprigs parsley
  • 1 sprig tarragon
  • 1 glass the cooking stock
  • 2 tablespoons Dijon mustard
  • freshly ground black pepper


Put 1 half-salted ham hock in a basin of water and leave to de-salt for 2 hours, in several changes of water.

Transfer to a flameproof casserole dish, not too large, cover with water and bring to a boil. Skim until the stock is clear and then add 1 bay leaf.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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