Lentil and ham hock soup

6
40 minutes

Ingredients

  • 1 ham hock, or 350g ham ribs, preferably smoked
  • 200g of red lentils
  • 2 leeks, chopped
  • 3 carrots, grated
  • salt
  • pepper

Method

1
Place the ham in a large saucepan, cover with approximately 2.5 pints cold water and cover. Bring to the boil and then simmer for 2 hours until tender. Remove the meat and bones, reserving the meat
2
Add the lentils and vegetables and bring back to the boil. Reduce to a simmer for 20–25 minutes until the lentils are tender
3
Add the strewn meat back in, correct the seasoning if required and serve with a good grinding of black pepper