Ingredients
Method
1.Heat oil in a large saucepan; cook onion, carrot and celery, stirring, 5 minutes, or until softened.
2.Add remaining ingredients, except parsley; bring to the boil. Reduce heat; simmer, covered, 60 minutes, or until lentils and vegetables are tender.
3.Remove ham hock. Discard skin and slice meat. Remove and discard bay leaves.
4.Blend or process half the soup, in batches, until smooth. Return soup to pan with meat. Season to taste with salt and pepper; stir over a medium heat until hot.
5.Serve sprinkled with parsley.
