LENTIL AND BACON SOUP

In 'Country ' cooking class next week we will be preparing this dish . It is a hearty German soup . Just putting it out there , brown lentils unlike most pulses do not need to be soaked before cooking . Rinse 225gm ( 1 cup ) of brown lentils under cold running water , drain . Finely chop 1 peeled onion , 1 leek ( white part only ), 1 carrot , 2 celery sticks and add to a large pot with a good glug of canola oil and fry until well sealed . Now add 1 pork hock . Add 250 gm ,( 1 cup ) of brown lentils , pour in 2 litres of water and SLOWLY bring to the boil. Skim the surface , now simmer for 45 minutes or until lentils are soft . Remove the ham hock from the soup , remove the rind and and shred or cut into small cubes . Return the bacon to the soup along with 1 tbs of dried parsley and 225 gm of sliced chorizos. Season well with black pepper . This is going dowm well at The Manor tonight .