Lentil Soup

• 6 ounces dried lentils
• 2½ pints beef stock
• ham knuckle or

Wash lentils and drain. Cover with cold water and leave to soak for 2 hours. Drain. Cover with cold water again and bring to the boil. Boil for 10 minutes. Drain again; add beef stock and ham knuckle and bring to the boil. Lower heat; cover the pan and simmer gently for 2½ to 3 hours, or until lentils are tender.

Twenty minutes before lentils are done, add potatoes. Just before serving,