Puy Lentils With Ham Hocks

1. 1

   Place the leek, carrots, celery, bay leaves, ham hocks and peppercorns in a large saucepan. Add 5 cups cold water and bring to a gentle boil. Reduce the heat to low; partially cover and simmer for 2 hours.

2. 2

   Strain, reserving the liquid and ham hocks. Remove the meat from the ham hocks, discarding the fat and gristle. Set aside. Once the stock has settled, skim off the fat from the surface.

3. 3

   Rinse the lentils and place in a medium saucepan. Add 2 cups of the stock. (Cool the remaining stock. Refrigerate and use within 2 days, or freeze). Bring to a gentle boil. Reduce the heat to low; cover and cook about 35 mins or until tender.

4. 4

   Heat the lemon oil in a small skillet on medium heat. Cook the cherry tomatoes until lightly browned. Add the ham hock meat and cook until heated through.

5. 5

   Ladle the lentils (with any stock) into soup bowls. Top with ham hock meat and tomatoes. Sprinkle with arugula and drizzle with lemon oil. Serve with crusty sourdough bread, if desired.

* Per serving · 4 servings · Values may vary.