Serves 6

Ingredients

1 smoked pork belly or hock

2 celery stalks, roughly chopped

2 carrots, roughly chopped

1 parsnip, roughly chopped

2-3 litres water

Salt

4 cups green lentils, soaked for 2 hours

3 large, waxy potatoes, cut into cubes

1 tablespoon butter

1 tablespoon plain (all-purpose) flour

 

Method

Place the belly or hock, celery, carrot and parsnip in a large pot and cover with water

Add 2 teaspoons salt (or less if the pork is very salty) and bring to the boil. Simmer gently for a couple of hours.

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 into the pot. Simmer for a few more minutes then add the potato. Cook for another 15-20 minutes.

Melt the butter in the frying pan and add the flour and brown lightly. Add to the soup being careful not to let it splash. As the flour cooks it will thicken the soup.

Serve and enjoy