Gently cook the onion in the butter and season a little. Add the stock and cubed potatoes and lentils and bring to the boil. Simmer for fifteen minutes, check and adjust the seasoning. Add more water if necessary.
Poach the eggs for three minutes.
Add the greens to the hot soup, return to the boil and stir well then remove from the heat. Stir in the ham (hock).
Serve each soup with a poached egg on top and a good twist of black pepper.
300g Rooster potatoes, cubed
200g shredded ham (hock)
1 onion, sliced
100g split red lentils
1.5l chicken stock
200g spring greens, sliced
Salt and pepper