Lentil Recipe

Lentil and Bacon Soup

Ingredients (6-8 Portions):
8 oz Red Lentils
2 ltr Pork Stock ( If you have cooked any ham or pork)
1 Ham Hock or Bacon Joint (About 1lb in Weight)
1 Carrot
3 Sticks Celery
1 Leek
1 Onion

Method:

1. If you are using the ham hock, wash in plenty of cold water and then place in a stockpot with some thyme and a bay leaf. Bring to a simmer and skim the scum off the top frequently. Keep at a simmer for at least 3 hours or until the meat starts to fall off the bone. Strain off the stock for the soup and reserve the meat for flaking.
2. For the soup, chop the vegetables into small dice. Put a little olive oil into a large saucepan and sauté the vegetable until softened. Add the lentils and the stock. If you do not have enough stock just make it up with water.
3. Simmer for 1 hour or until the lentils have broken down.
4. Liquidise the soup and then return to the pan. Correct the seasoning. You probably won’t need to add any salt, as the stock will be quite salty.
5. Shred the meat from the hock and stir through the soup.