This is my easy version of Scottish lentil soup, skipping the ham shank (hock) stage by using ham stock cubes instead. I use bay leaves, thyme, and nutmeg which might make some Scottish purists shudder - but the flavour is lovely. The soup is quite thick, but this is deliberate so that when portioned into containers they don't take up so much room in the freezer - just add a splash of milk or cream when serving.
Lentils burn easily, so take care to let the soup simmer slowly on a low heat.