Pick over the lentils and discard any small stones. Add a pinch of Sodium bicarbonate and soak them in water overnight.

Slit the skin of the pork hock to let the flavour out.

Cover the soaked lentils, chopped vegetables, hock and herbs with water, or light stock, in a pressure cooker.

Bring up to pressure and cook for 25 minutes.

Cool, let the pressure drop, and lift out the pork hock.

Pick any meat off the hock bone and throw it back in the soup, remove and discard any skin, bone or gristle, and the bay leaves if you can find them.

Test the seasoning, add salt if necessary.