Lentil soup

Ingredients

• 4 cups green lentils 
• 1 smoked pork belly or hock 
• 2 celery stalks, roughly chopped 
• 2 carrots, roughly chopped 
• 1 parsnip, roughly chopped
• 2–3 litres water
• salt 
• 3 large, waxy potatoes, cut into cubes
• 1 tbsp lard
• 1 tbsp plain flour

Soaking time 2 hours

Instructions

Place the lentils in a bowl, cover with plenty of cold water and soak for 2 hours.

Meanwhile, place the belly or hock, celery, carrot and parsnip in a large pot and cover with the water. Add 2 teaspoons salt (or less if the pork is very salty) and bring to the boil. Simmer gently for 2 hours or until the pork is tender.

Remove the pork and strain the stock, discarding the vegetables. Bring the stock back to a simmer and add the lentils. Cook for 10 minutes.

Cut the pork into rough smallish chunks and add back to the pot. Simmer for a few more minutes then add the potato. Cook for another 15–20 minutes.

Melt the lard in a frying pan and add the flour and brown lightly. Carefully add to the soup being careful not to let it splash and burn you; as the flour cooks it will thicken the soup.