Tony’s Lentil and Smoked Ham Hock Soup

Ingredients

• 1 large white onion, diced

• 3 celery stalks, cut into 2cm chunks

• 20g parsley chopped

• 4 garlic cloves, finely chopped

• 2 smoked ham hocks soaked over night in cold water

• 250g red lentils

• 2 large carrots, peeled and cut into 2cm chunks

• 1 leek, cut into 2cm chunks

• 2 bay leaves

• Bunch of thyme

• Fresh crusty bread, to serve

Instructions

1. Place the ham in a large saucepan, and cover with approximately 2.5 pints cold water and lid. Bring to the boil skim, add the thyme and bay and garlic and then simmer for 2 hours until tender. Remove the meat and bones, reserving the meat.

2. In the pan where the ham hocks were cooked, 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 picked meat back in, correct the seasoning with fresh ground black pepper and salt if needed, stir in the parsley and serve with crusty bread.

Enjoy!! And make sure to tag @McTSingh in photos of your lentil and ham hock soup on social media! 📷