French Lentil Soup

This classic soup was a staple in my household growing up and is now enjoyed by my own family on those chilly winter nights. As well as being a perfect winter comfort food, this soup is very nutritious, as it combines the goodness of lentils with slow cooked veggies and healthy fats.

Lentils are a powerhouse of nutrition and are great for digestive health. They are a fantastic source of complex carbohydrates, fibre and prebiotics and are high in iron, magnesium, potassium and other nutrients. It is very important that you soak your lentils, preferably overnight. 

Whilst the ham in this recipe provides a richer flavour, it is not always possible to source good quality ham; so I occasionally make this recipe without the meat and it is also delicious and satisfying.

Prep time **xx** | Cook time **xx** | Total time **xx** | Servings **xx**

INGREDIENTS

1.5 cups of lentils (soaked overnight, then rinsed) 2tbs of extra virgin olive oil 1 tbs butter 1 medium onion, finely chopped 2-3 cloves of garlic, pressed 1 small leek , finely chopped 3 celery stalks, diced 3 medium carrots, diced 1 medium smoked ham hock 1 L of vegetable or chicken stock 1 L of filtered/ spring water 1 bay leaf salt to taste (I don’t usually add any as the vegetable stock usually provide enough salt) 2 packed cups Kale, chopped 1 handful of fresh parsley, chopped

METHOD

1. Start by heating up a mixture of olive oil and butter in a large, heavy-based pan. Use low to medium heat.
2. Add the onions and sauté them until they are soft. Then add the garlic, leek, carrot, and celery. Cook gently for about five more minutes.
3. Next, add the lentils, bay leaf, and ham hock. Cover everything with liquid, starting with the stock and adding filtered water as necessary. The ham should be completely covered.
4. Gently bring everything to a boil, then cover with a lid and reduce heat to low. Let it cook for at least an hour.
5. Remove the ham from the pan and shred it, discarding the bone, skin, and excess fat. Return the meat to the soup.
6. When you're ready to serve, take the pan off the heat and stir in the chopped kale and parsley.

Enjoy x

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