Soaked the lentils, green and red, with butter beans, barley and haricot beans overnight. About a third of a cup of each. Then rinsed them and added them to the stock from the ham. Then just add a chopped onion, chopped leek, 3 grated carrots, half a small swede chopped and leave it simmer for about an hour and a half. The haricot beans and butter beans take the longest to cook. When all cooked, throw in a GOOD handful of chopped parsley - voila, its gorgeous.