serves
6
prep
20 minutes
cook
2:50 hours
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
2:50
hours
difficulty
Mid
level
Ingredients
- 4 cups green lentils
- 1 smoked pork belly or hock
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 parsnip, roughly chopped
- 2–3 litres water
- salt
- 3 large, waxy potatoes, cut into cubes
- 1 tbsp lard
- 1 tbsp plain flour
Soaking time 2 hours
Instructions
Place the lentils in a bowl, cover with plenty of cold water and soak for 2 hours.
Meanwhile, place the belly or hock, celery, carrot and parsnip in a large pot and cover with the water. Add 2 teaspoons salt (or less if the pork is very salty) and bring to the boil. Simmer gently for 2 hours or until the pork is tender.
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 to the pot. Simmer for a few more minutes then add the potato. Cook for another 15–20 minutes.
Melt the lard in a frying pan and add the flour and brown lightly. Carefully add to the soup being careful not to let it splash and burn you; as the flour cooks it will thicken the soup.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
