INGREDIENTS: 100g pancetta, 1 large onion, cut into four but keeping the root on, two carrots, cut in half lengthways, one ham hock, smoked, one bouquet garni, two garlic cloves, 500g puy lentils.
METHOD: Heat a heavy-bottomed pan. Add the oil and pancetta and fry until coloured, then add the onion and carrots and sweat gently for three to four minutes. Add the ham hock. Cover everything with water, adding the bouquet garni and garlic. Continue to cook, on a medium heat, for one and a half hours. Wash the lentils under cold water and place in the pot with the ham hock. Cook for a further 30 to 35 minutes, or until the lentils are done.
Once ready, remove the ham hock and the vegetables and blend the remaining liquid, adding a twist of black pepper.
Chop the ham hock into pieces and place in a bowl, then add the soup. Serve with croutons and chopped parsley.
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