Bacon and Lentil Soup

• 1–1½ lb / 455–680 g knuckle of bacon
• 1 leek, trimmed and thinly sliced

Soak the knuckle of bacon in water for 20 minutes. Put all the prepared vegetables except for one onion, in a large saucepan. Put the bacon knuckle on top, and cover with plenty of water. Add the bay leaf and peppercorns, and bring slowly to the boil. Simmer for 2 hours, until you have plenty of good stock and the meat is tender.

While the stock is simmering, soak the lentils for 30 min