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Add a photoServings: 12
Ingredients
- 500 gm lentils
- 5 lt water
- 2 x large smoked ham hocks
- 1 Tbsp. canola oil
- 1 x onion, diced
- 2 x carrots, diced
- 4 clv garlic,chopped
- 1 tsp freshly grnd coriander seeds
Directions
- In a large pressure cooker, heat the canola oil. Add in the diced onion and carrots and cook till tender, about 8 min. Add in the garlic and coriander seed and cook till fragrant.
- Add in water, lentils and hocks. Put the top on the pressure cooker and bring the pan to a boil for 50 min. Remove the pan from the heat and allow the pressure to reduce and check the contents. The lentils should be tender and the meat falling off the hock.
- Remove the hock. While the hocks are cooling, puree the soup - but not too fine - keep it course. Peel the skin off the hocks and throw away. Dice the meat and add in it back to the soup.
- Simmer the soup for 10 min and adjust the seasoning.
- Ease of preparation is easy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 477g | |
| Recipe makes 12 servings | |
| Calories 166 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 444mg | 13% |
| Total Carbs 27.04g | 7% |
| Dietary Fiber 13.2g | 44% |
| Sugars 1.63g | 1% |
| Protein 11.0g | 18% |
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