Gammon and Red Lentil Soup

Step 1: Cook the Gammon

1. • Place the gammon joint in a large pot and cover it with water.

   • Simmer gently (do not boil) for 2–3 hours, topping up the water as needed to keep the gammon covered.

   • Once the gammon is tender, remove it from the pot and set it aside to cool slightly.

Step 2: Prepare the Stock

1. • Strain the cooking liquid to remove any impurities.

   • Combine the gammon cooking liquid with vegetable stock to make 2L of stock.

Step 3: Cook the Lentils

1. • Rinse the lentils under cold water to remove any debris.

   • Add the lentils to the stock and bring to a gentle simmer.

   • Cook for 1.5–2 hours, stirring occasionally, until the lentils have broken down and the soup thickens.

Step 4: Shred the Gammon

1. • Once the gammon has cooled enough to handle, shred it into bite-sized pieces.

Step 5: Combine and Simmer

1. • Add the shredded gammon back to the pot with the lentils.

   • Simmer for another 30–45 minutes to allow the flavors to meld.

   • Taste the soup and season with salt and pepper as needed.