1. Fill a large saucepan with water over medium heat. Simmer the hock with the fresh herbs until tender for 2-4 hours. Set hock aside to cool and pull the meat in chunky pieces. Refrigerate the pulled hock until serving and strain stock for later.
2. Cook the lentils in a saucepan with the hock stock for around 30 minutes. Add in the chopped vegetables and simmer until cooked.
3. Mix in the Knorr Pea & Hamp Soup with a whisk to add flavour and to thicken the soup.
4. Serve with chunky hock pieces, fresh sage, a drizzle of olive oil and warm sliced bread.

Original recipe by chef Sean Gravina.