Lentils

• 400 g/14 oz lentils (Puy or Cavelluchi)
• 90 g/3½

Soak the lentils overnight, drain and wash them, and check for stones. Fry the Parma ham in the olive oil with the onion and celery. When the vegetables are soft, add the lentils and stir in for a minute or two. Add enough hot stock to cover the lentils by 2.5 cm/1