Sort ingredients
mrandymurray
QR Code
Listen
Pdf
Rinse out 300 g lentils with water, until the water is clear after rinsing (you can leave them soaking for 30 mins then rinse if you want but not necessary - refer to step-by-step process section above)
Grate ½ swede and 2 carrots, finely chop 2 onions and add to large soup pot2 onions
Dissolve 4 ham stock cubes in 3 litres water (boiling)
Add 1 ham hough, 2 bay leaves and prepared ham stock to the pot with the vegetables
Add rinsed lentils to the pot
Place lid on the pot and cook on medium heat for approx 2-2.5 hours
After 2-2.5 hours cooking time, remove the ham hock from the pot to shred it.
Whilst it's hot - remove the outer fat and strip meat from bone in chunks. Once it's cooled down - break up into shreds with hands/fingers (or chop using a knife if you prefer).
Add 1 large handful parsley (chopped) to soup pot
Then use potato masher (yep, that trusty utensil!) to mash up your soup to achieve desired consistency