Created by ImPat on February 24, 2018
Step 1: Place carrot, celery, ham hock, onion, passata, stock cubes, lentils, thyme, bay leaves and 1.25 litres of water in a slow cooker and cover with lid and cook on low for 8 hours or high for 4 hours or until lentils have softened and ham hock is tender.
Step 2: Transfer ham hock to a heatproof bowl and remove and discard rind and bone and then using 2 forks, shred meat and then return ham to tomato mixture and cook, covered on high for 5 minutes and then stir in spinach and stand covered for 2 minutes and season with salt and pepper.
Step 3: Ladle soup among serving bowls an top with extra thyme and serve with bread rolls.