2 tbsp olive oil
1 large white onion, finely sliced
3 celery stalks, cut into 2cm chunks
20g (3/4oz) flat-leaf parsley, leaves and stalks separated, both finely chopped
2 garlic cloves, finely chopped
750g (1 1/2lb) smoked gammon
150g (5oz) yellow split peas
150g (5oz) red lentils
2 large carrots, peeled and cut into 2cm chunks
1 leek, cut into 2cm chunks
2 bay leaves
1.8ltr (3pt) chicken stock, using 1 low salt chicken stock cube
100g (3 1/2oz) spring greens, shredded
fresh crusty bread, to serve
- Set your slow cooker to low. In a large frying pan, heat the oil over a medium heat. Add the onions, celery and parsley stalks and cook for 5-6 minutes until soft. Add the garlic and continue cooking for a further 1 minute.
- Add the onion mixture to the slow cooker and nestle the smoked gammon joint on top. Pour over the stock and add the split peas, lentils, carrots, leeks and bay leaves to the slow cooker. Make sure the gammon joint is completely immersed in the liquid. Season well with cracked black pepper, stir to combine and cover with a lid. Cook for 6-8 hours until the ham is falling apart.
- Once the gammon is soft and falling apart, carefully lift it out of the soup using a large spoon and put on a plate. Using two forks, shred the gammon into small pieces. Put the shredded gammon back in the slow cooker along with the chopped parsley leaves and the shredded spring greens. Continue cooking for a further 3-4 minutes. Mix the soup well to make sure no lentils are stuck at the bottom, discard the bay leaves, season to taste and ladle into 4 serving bowls. Serve with crusty bread for dipping.