Lentil Soup

Ingredients

250g dried red lentils

2 small onions, chopped

2 carrots, chopped

1 smoked ham hock

salt and pepper

2 bay leaves

1 leek, chopped and washed

25g butter

Sprig of parsley

PLACE the smoked ham hock into a large pot of cold water - at least two litres - with the bay leaves.

Bring to simmer and skim off any impurities that rise to the top. Continue to simmer the ham hock for three hours.

In a separate pan, sweat the vegetables in the butter for five minutes or until soft.

Wash the lentils and add to the vegetables.

Measure two litres of the ham cooking liquid and add to the soup. Simmer for 30 minutes.

When the ham is cool enough to handle, remove the skin, fat and bone.

Cut the ham meat into small pieces and fold into the soup.

Check for seasoning and serve with chopped parsley and a crusty roll.