Ingredients

Method

• 1 kg smoked ham hock
• 10 cups water
• 500 g green or brown lentils
• 1 teaspoon mustard powder
• 1 teaspoon dried oregano
• 2 onions, finely chopped
• 3-4 celery sticks, chopped
• 4-6 carrots, cut into chunks
• 2-3 potatoes, cut into chunks
• 3-4 tablespoons chopped parsley
• Salt and milled black pepper to taste

Method

Ingredients

Place all the ingredients in a heavy casserole. Cover with a tight-fitting lid and cook at 100°C for 8 – 10 hours or until the meat and lentils are very tender.

Remove the ham and pull off the meat, discarding skin, fat and bone. Skim the fat from the top of the soup and check seasoning.

Blend coarsely, add the shredded ham and reheat if necessary.

Sprinkle with chopped parsley and serve with croutons.