Smoked Ham Ribs and Lentils

Mum and I made this on 20 July 2024.

My Review

This was the best thing Mum and I made from the Floyd on France recipe book, hands down. Salty ham, earthy lentils, a kick of mustard, the bright parsley and a warming broth for cold Winter nights – completely perfect. It’s loaded with vegetables as well so seems to be one of those rare things that both tastes delicious and is good for you. As I write this, it is late Autumn 2025, and I can’t wait to make it again. So cheap too!

Finding dried green lentils might be a bit of a mission, depending on where you are. You could substitute for brown ones out of a can, which are similar, more readily available and less effort, however I would try your best to source the dried green ones. The flavour is slightly less earthy and the texture firmer, which I really enjoyed.

It is slightly more ‘effort’ to soak them overnight (as with the ham) but do not skip these steps! I say ‘effort’ with the least amount of sincerity - all you have to do is put them in a container full of water in the fridge overnight; it takes one minute. If you skip these steps, the lentils won’t cook properly, and your broth will be too salty from the ham.

I don’t really have anything else to say about this recipe, other than it was absolutely delicious and I am looking forward to having it again!

Mum's Review

Absolutely delicious. The Dijon mustard is essential to lift it to top notch - in my opinion. We're having toast alongside.

The Recipe

Serves 4

Make sure that this dish is well cooked; the lentils must be very tender and juicy. Make some fresh strong mustard for the ham. It's truly a dish that will make friends with your tummy.

⚜ 1 and a half pounds (750g) smoked bacon ribs (or a smoked hock), soaked overnight in cold water

⚜ 10 oz (300g) green lentils, soaked overnight in cold water

⚜ 2 tablespoons pork or goose fat

⚜ 1 tablespoon butter

⚜ 1 onion, chopped

⚜ 2 carrots, chopped

⚜ 2 cloves garlic, chopped

⚜ Salt and pepper

⚜ Parsley, chopped

The Method

Simmer the ham for 1 hour in frehs cold water. Drain.

Put the lentils in a saucepan and cover with fresh cold water. Bring to the boil, drain and rinse in fresh hot water.

In a saucepan melt the pork or goose fat and butter and sauté the onion and carrots. Add the lentils, garlic and ham. Cover with cold water. Bring to the boil and simmer for about 1 hour until tender. Add pepper and salt if necessary.

Serve on a warmed serving platter, scattered with the chopped parsley.