500 grams/1 lb dried red lentils (or any kind will do)
1 ham bone/hock or 250 grams bacon bones.(Whatever will fit in the slow cooker)
1 large onion, chopped
2 stalks celery, chopped
fresh or dried parsley (about 6 stalks of the fresh)
1 bay leaf
salt and pepper
8 cups of stock or water (homemade vegetable/chicken stock is preferable)
- Wash the lentils thoroughly under cold running water and place in the crock pot with all the other ingredients, except the liquid, ensuring it all fits in the pot.
- Add water or stock.
- Put the lid on and set the slow cooker to low for eight hours, or high for five hours.
- Check the soup 30 minutes before the due time, remove the ham bone or bacon bones, put them aside, and stir the soup. Adjust the seasoning to suit your taste.
- If you like less vegetable lumps, allow the soup to cool slightly and puree with a stick blender. Add the meat from the bones back into the soup. Simmer for another 30 minutes if you have time.
- A little swirl of sour cream across the top is nice if you have it before adding more chopped parsley for a garnish.
Enjoy with some nice crusty bread or toast.