Method

• Using a slow cooker roughly chop and add one of the onions, 1 carrot, 1 leek, 2 cloves of garlic and the peppercorns
• Add the ham hock and cover with water
• Cook on high setting for approx
• 4-6 hours until the meat is coming away from the bone
• Once the meat is tender and falling off the bone, remove from the slow cooker
• Pick all of the meat and set aside
• Strain the liquid and discard the vegetables
• Chop the remaining onion, leek, garlic and carrot into a small dice
• Heat a pot on a moderate heat, add some oil and then start to cook the diced vegetables for a few minutes before adding the vegetable stock cube and then the strained liquid from the slow cooker
• Add the lentils and bring the soup to a boil before reducing to a simmer
• Cook until the lentils and vegetables are tender
• Once everything is cooked, add the drained and rinsed cannellini beans and the ham hock meat
• Season with salt and pepper to taste and enjoy with your favourite crusty loaf of bread