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10-Min Ham Hock & Mustardy Lentils

10-Min Ham Hock & Mustardy Lentils

Rating
3.55rating out of 5

(557 reviews from our customers)

Prep Time

10 min

Cuisine

French

Low-carb comfort food with classic French flavours that will be ready in just ten minutes? Easy! You'll make a creamy, mustardy broth packed with green lentils, lush cavolo nero and ready-to-eat shredded ham hock. Serve with a good grind of black pepper. C'est rapide!

Prep Time

10 min

Cuisine

French

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Spring-onion
2 spring onions
Fresh-Thyme
5g thyme
cavolo-nero
150g cavolo nero
Brown-lentils
1 can of green lentils
soft cheese2
50g soft cheese †
garlic paste sachet
1 garlic paste sachet (15g)
Dijon-mustard
18g Dijon mustard †
100g shredded ham hock
100g British shredded ham hock
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 spring onion
  • 5g thyme
  • 150g cavolo nero
  • 1 can of lentils (400g)
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 garlic paste sachet (15g)
  • 1 Dijon mustard pot (18g)<span class="strong">†</span>
  • 100g British shredded ham hock
Typical Values per 100g per serving
Energy 411 kJ
98 kcal
1741 kJ
414 kcal
Fat
of which saturates
3.4 g
1.3 g
14.6 g
5.4 g
Carbohydrate
of which sugars
8.5 g
1.1 g
35.8 g
4.8 g
Fibre 3.4 g 14.6 g
Protein 7.6 g 32.3 g
Salt 0.53 g 2.25 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 spring onion
spring onion
5g thyme
thyme(100%)
150g cavolo nero
cavalon nero(100%)
1 can of lentils (400g)
lentils, water, salt, ascorbic acid
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 garlic paste sachet (15g)
garlic puree, sugar, sunflower oil, salt, citric acid, calcium chloride, xanthan gum
1 Dijon mustard pot (18g)
water, mustard seed, spirit vinegar, salt, citric acid
100g British shredded ham hock
pork, salt, sugar, preservative: sodium ferrocyonide, prepared with 118g of raw pork per 100g of finished product
Allergens
  • Allergens highlighted by † (milk, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Ten-Min Ham Hock & Mustardy Lentils

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

2 Ten-Min Ham Hock & Mustardy Lentils

Now let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Slice the spring onion[s] finely

3 Ten-Min Ham Hock & Mustardy Lentils

Once hot, add the sliced spring onion and thyme (no need to pick the leaves) to the pan

Season with a pinch of salt and cook for 1-2 min or until fragrant and starting to soften

4 Ten-Min Ham Hock & Mustardy Lentils

Meanwhile, chop the cavolo nero roughly, including the stalks

Drain and rinse the lentils

5 Ten-Min Ham Hock & Mustardy Lentils

Add the garlic paste to the pan and cook for 30 sec or until fragrant

6 Ten-Min Ham Hock & Mustardy Lentils

Add 300ml [550ml] boiled water to the pan with the Dijon mustard, soft cheese, drained lentils and chopped cavolo nero 

Cook, covered, for 4-5 min or until the cavolo nero is tender with a slight bite

 

7 Ten-Min Ham Hock & Mustardy Lentils

Meanwhile, cut the lemon[s] in half 

Once the cavolo nero is tender, add the shredded ham hock with the juice of 1/2 [1] lemon and cook for 1 min or until the ham is warmed through 

Meanwhile, cut the remaining lemon into wedges

8

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Set the ham hock & mustardy lentils in the centre of the table, ready to share

Garnish with the lemon wedges and a good grind of black pepper and let everyone dig in

Enjoy!

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