Place the lentils into a colander and rinse with cold running water, then transfer them to a pot. Cover with water, place the lid on your pot and let them soak overnight.
Finely dice the onion, celery and carrots. Crush the garlic cloves
Turn your slow cooker to sear for 10 minutes and add in the olive oil. Note: if you don’t have a sear function on your slow cooker you can use a pot or frypan on the stove top
When the oil is hot, add in your onion, celery, carrots, garlic, cumin, turmeric and paprika. Sauté until translucent and the spices are fragrant
Drain the water from your lentils and add into the slow cooker
Add in the rest of the ingredients (tomato paste, salt, stock, water and ham hock) and cook on low for 8 hours
Once done, fish out the ham hock with tongs. Pull off and shred any meat from the hock and add this back into the soup. Discard the bones and any large chunks of fat
Serve with a sprinkling of fresh chopped parsley
Notes
Place leftovers into containers and freeze.
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