Lentil Coconut and Ham Hock Soup

Ingredients

• 3 tablespoons coconut oil
• 1 leek, sliced thinly
• 1 large carrot, cut into chunks
• 2 (15cm) celery sticks, sliced roughly
• 4 fresh kaffir lime leaves
• 1 red long chilli, seeds removed
• 1 stalk lemongrass, bruised with the back of a knife
• 1 teaspoon each ground ginger, cumin, cardamom, coriander
• 1-1.5kg smoked free-range ham hock with some meat on it (leftover leg ham bone – see note)
• 3.5 litres of filtered water
• 1 organic stock cube
• 2.5 cups red dried lentils
• 1 teaspoon black sesame seeds
• ¼ cup shredded coconut

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