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Ingredients
  • 1.5 cups of lentils (soaked overnight, then rinsed)
  • 2tbs of extra virgin olive oil
  • 1 tbs grass fed butter
  • 1 medium onion, finely chopped
  • 2 to 3 cloves of garlic, pressed
  • 1 small leek , finely chopped
  • 3 celery stalks, diced
  • 3 medium carrots, diced
  • 1 medium smoked ham hock (free range, preferably organic)
  • 1 L of vegetable or chicken stock
  • 1 L of purified water
  • 1 bay leaf
  • salt to taste (I don’t usually add any as the vegetable stock usually provide enough salt)
  • 2 packed cups kale, chopped
  • 1 handful of fresh parsley, finely chopped
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