Pork, Lentil And Vegetable Soup - cooking recipe

Ingredients

1 tbsp oil
1 large onion, finely chopped
1 lb pork shoulder, diced
4 cups vegetable stock
1 None bay leaf
2/3 cup green lentils
1 lb parsnips, peeled and chopped
1 None carrot, peeled and diced
7 oz celeriac, peeled and diced
1 1/3 lbs Brussels sprouts
1 None leek, peeled and sliced
1/2 cup fresh flat-leaf parsley, a few leaves reserved for garnish, remaining finely chopped

Preparation

Heat the oil in a large saucepan on medium-high heat. Saute the onion until softened. Add the pork and cook until browned. Add the stock and bring to a boil. Add the bay leaf and lentils; cover and cook for 40 mins.
Add the parsnip, carrot, celeriac and sprouts and cook for 15 mins. Add the leek and cook for 5 mins. Season with salt and black pepper and stir in the chopped parsley. Serve garnished with parsley.