Scottish lentil soup

• Gluten free

• Meat

  • 1 Ham hock or gammon joint

• Produce

  • 10 Baby potatoes
  • 3 Carrots, large
  • 1 tsp Garlic granules
  • 1 Leek
  • 1 handful Parsley, fresh
  • 250 g Red lentils
  • 1/2 Turnip

• Canned Goods

  • 4 Vegetable stock cubes

• Baking & Spices

  • 1 Black pepper

Found on allrecipes.co.uk

Description

Ingredients

• 1 ham hock or gammon joint
• 3 large carrots, grated
• 1/2 turnip, grated
• 1 leek, finely chopped
• 4 vegetable stock cubes
• 250g red lentils
• 10 to 12 baby potatoes, halved
• 1 handful fresh parsley, chopped
• 1 to 2 teaspoons garlic granules
• black pepper, to taste

Directions

• In a large saucepan over a high heat, boil the ham hock or joint for 90 minutes in enough water to cover the meat. Turn every 30 minutes. Remove the hock from the water (see tip) and skim off any scum or fat layers; this is now the base for the soup. Add in the carrots and turnip and simmer on a high heat for 10 minutes until tender. Add in the chopped leeks and let them cook for a further 10 minutes. Make up 1L of vegetable stock with the 4 stock cubes in a jug, and add into the soup. Rinse the lentils and stir into the soup, allow these to cook for twenty or so minutes on a medium to high heat until soft and losing their shape. Add in the potatoes and allow to cook until soft enough to cut with a fork or spoon. Add in the chopped parsley, a sprinkle of garlic granules and a generous helping of black pepper. Cook for ten minutes and its ready!