Lentil and bacon soup
- Heat oil in a large saucepan and gently sweat chopped onion, crushed garlic, chopped carrots and sliced celery.
- Add bacon hock (skin and fat removed), lentils, thyme and cover with cold water
- Bring to the boil and simmer for 1 1/2 hours. Add more water to pan if mixture becomes too thick.
- Remove hock, cut off meat and add to soup. Add freshly ground black pepper and squeeze over lemon juice.