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Rinse out 300 g lentils with water, until the water is clear after rinsing.
Grate ½ swede and 2 carrots, finely chop 2 onions and add to large soup pot.
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.
Add 1 large handful parsley (chopped) to soup pot.
Then use potato masher to mash up your soup to achieve desired consistency.