Granny’s Lentil Soup
- 250 g red split lentils (rinsed)
- 1 ham bone (or 2 ham stock cubes)
- 2 litres water
- 2 large carrots
- 2 white onions
- 2 medium white potatoes
- 1 small turnip
Place the ham bone in a large soup pot and cover with the water (or, make 2 litres of ham stock) and add the lentils. Simmer for 1 hour, then skim and remove the ham bone.
Meanwhile, dice all the vegetables into small dice and then add them to the pot. Simmer for another 30 minutes.
Add some freshly ground black pepper and serve immediately. If you like, you could blend the soup with a stick blender or food processor. You probably will not need to add salt as the ham bone/ham stock cubes will have seasoned the soup enough.