1 tsp ghee or olive oil
1 medium-sized white onion, finely chopped
1 large leek, sliced
1 large carrot, sliced
250g white potato, peeled and chopped
1-2 garlic cloves, finely chopped
1 litre chicken stock (made with one organic stock cube) 100g dried red lentils, rinsed
100g dried yellow split peas
a pinch of sea salt and ground black pepper, to taste 250g thick cut cooked ham, chopped

Heat the ghee/oil in a large saucepan over a medium heat. Add the onion and leek and fry for 5 minutes, stirring occasionally.

Add the carrot and potato and fry for 5 minutes, stirring occasionally.
Add the garlic and fry for 1 minute, stirring frequently.
Add the stock, increase the heat and bring to the boil, then reduce heat to simmer gently. Add the lentils, split peas, salt and pepper. Stir well and cook for 15 minutes.
Add the ham, stir and cook for 15 minutes. Taste and add more seasoning, if required.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.