Recipe for Pork Hock and Lentil Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 x bacon hock
1 tbl oil + 2 tsp oil, (preferably strongly flavoured olive oil)
1 x leek, washed and finely cut
2 med carrots, finely diced
1 x celeriac, peeled and finely diced or
2 tbl chopped celery stalk
4 x cloves garlic, crushed (4 to 5)
200 gm red lentils, well washed and drained
1/2 tsp grated nutmeg
1/2 tsp ground fennel seed
2 tbl finely chopped fresh parsley
1 tbl finely chopped mint
1 lt chicken, veal or vegetable stock
50 gm grated parmesan cheese
Instructions:
Instructions: In a large stock pot or saucepan gently cook the carrot, leek, celeriac or celery, and garlic in 1 Tbsp oil for 3 or 4 minutes.

Add drained lentils and stir while continuing to cook for 30 seconds or so.

Add nutmeg and fennel and stir in.

Stir in about two thirds of each of the mint and parsley, reserving some of each for a pesto sauce to go with the soup.

Add the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hours.

Meanwhile, make up a pesto sauce by pounding in a mortar or blending remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil until a smooth paste is achieved. Season with pepper.

When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pieces.

To serve, put soup and bacon pieces into individual dishes and top with a spoonful of the pesto sauce. Accompany with crusty bread.

Leftover potential: Keeps well for several days in the refrigerator.

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