Lentil, Split Pea and Ham Soup

Ingredients

1 large ham or gammon steak, cut into rough chunks or 1 ham/gammon hock
1 Onion, finely diced
1/2 cup split yellow peas
1/2 cup red lentils
1/2 cup toor dahl
4 litres water
2 large potatoes, roughly diced
1 carrot, finely diced
2 ribs celery, finely diced
Salt and pepper to taste
1 desert spoon parsley, finely chopped
Creme fresh

Method

1. Wash peas and lentils thoroughly.
2. Put peas, lentils, ham, potatoes and water into a large saucepan.
3. Bring to the boil and then simmer for 2.5 hours, stirring from time to time.
4. Skim off the "scum" that rises to the top as it appears.
5. Take off the heat, remove meat, and with a potato masher, break up the peas and lentils so it forms a more "pureed" consistency.
   
6. Tear into rough pieces and return to the pot.
   
7. Add carrot, celery, and salt and pepper.
   
8. Add more water if too thick and simmer for 20 minutes.
9. Serve with a dollop of creme fresh and sprinkled parsley.