Pork Rib and Lentil Potage

This recipe is taken from Leiths latest cookery book, Leiths Meat Bible. 

Wine: Dry white or a Côtes du Rhône

SERVES 4

1kg meaty pork spare ribs or ham bone

1.5 litres water

2 onions, finely sliced

2 large carrots, finely sliced

2 sticks of celery, finely sliced

3 sprigs of thyme

A few parsley stalks, bruised

3 bay leaves

10 whole cloves, wrapped in a piece of muslin

250g green or brown lentils, soaked overnight, rinsed and drained

Salt and freshly ground black pepper

Chopped fresh parsley, to garnish

1. Put the spare ribs or ham bone into a large saucepan, cover with cold water and bring to the boil. Discard the water.
2. Pour the measured water over the ribs and add the vegetables, herbs, cloves and lentils to the pan. Season and bring to the boil.
3. Skim any scum from the surface of the pan. Reduce the heat and simmer for 1-1 ½ hours, or until the lentils are tender and beginning to break up.
4. Lift the ribs from the pan and allow them to cool. When cold enough to handle, remove the meat from the ribs and set aside. Discard the herbs and bag of cloves.
5. Liquidize the lentil stock in batched, adding more water if necessary. The soup should be fairly thick.
6. Return the soup to the pan, add the reserved meat and heat through. Serve garnished with the parsley.