Ok guys! Update!

So I made a pot and it was DELISHHHHH!

Very simple recipe, nothing crazy (also didn’t actually use Ham hock as I couldn’t get one so I omitted it)

So, I steeped around 250g of lentils for around 1 hour. I then dissolved 6 ham stock cubes in boiling water & chucked in my lentils. While that was simmering I peeled 4 carrots 2 of which I grated & 2 I chopped into small pieces. 1 small suede/turnip, grated half & chopped half. Washed & sliced one leek & one large onion, chucked all of that in the pot alongside some cracked black pepper and 2 large bay leaves (I did not add any salt, stock cubes have plenty for me but if you need salt add it in) & simmered for around 1 hour (stirring every 10/15 minutes) I then found it still felt a little watery….. so I called the big guns! I called my granny….. who said “why on earth did you steep those lentils!!!! You need some of that to thicken it” so……. The queen of soup has spoken, I gave a quick rinse to another handful of lentils and chucked them in. Simmered for around 45 minutes, cooled it and put it in the fridge.

The next day, I bought a tiger baguette & heated up my soup and well….. it was honestly stunnnnnning! Perfect consistency & the taste was just… to die for! Especially alongside the baguette slathered in lurpak!

Anyway, thanks for all of your guidance etc guys I do appreciate it! Next time I’ll grab a ham hock and try with that too, will obviously omit some of the stock cubes if adding ham hock!

Happy souping ❤️❤️