This is a rib-sticking "curl up in front of an open fire" soup.
The texture is perfect because the flouriness of the potato
thickens the soup nicely.
2 tbspolive oil2 onions, thinly sliced2 carrots, finely chopped2 celery stalks, finely chopped1.5 litres (6 cups) chicken stock600 gm floury potatoes, such as kennebec or coliban, coarsely chopped250 gm smoked pork ribs or bacon bones75 gm (1/3 cup) small green lentils1 tsp thyme leavesTo serve: extra-virgin olive oil and crusty bread
Heat olive oil in a large saucepan over medium-high heat, add onion and stir occasionally until golden (4-5 minutes). Add carrot and celery and stir occasionally until softened slightly (3-4 minutes), add stock, potato, ribs, lentils and thyme, bring to the boil, then reduce heat and simmer until lentils are tender and potato begins to break down (45 minutes-1 hour). Season to taste and serve drizzled with extra-virgin olive oil and crusty bread.