Ham hock and lentil soup

1. Heat oil (or butter) in a pan and add chopped onion, garlic, celery, carrots. Sauté 5 mins.
2. Add the ham hock, lentils, stock, water, thyme, rosemary, bay leaf and mustard powder. Bring to the boil and simmer for 2-2 1/2 hours until the ham is falling off the bone.
3. Lift out the ham hock and let cool slightly. Remove the ham from the bone and tear into small chunks, discarding any excess large pieces of fat. Place the ham pieces back into the pot. Add the parsley.
4. For a slightly thicker style soup, after you have removed the ham hock bone but before you put back in the ham chunks, whirl about half the mixture in a food processor or blender. Put back in with the rest of the soup and ham pieces.
5. Serve with crusty warm bread and condiments such as toasted sunflower seeds and a sprinkling of fresh parsley.

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