Lentil Coconut and Ham Hock Soup

Name: Lentil Coconut and Ham Hock Soup
Ingredients: 3 tablespoons coconut oil; 1 leek, sliced thinly; 1 large carrot, cut into chunks; 2 (15cm) celery sticks, sliced roughly; 4 fresh kaffir lime leaves; 1 red long chilli, seeds removed; 1 stalk lemongrass, bruised with the back of a knife; 1 teaspoon each ground ginger, cumin, cardamom, coriander; 1-1.5kg smoked free-range ham hock with some meat on it (leftover leg ham bone – see note); 3.5 litres of filtered water; 1 organic stock cube; 2.5 cups red dried lentils; 1 teaspoon black sesame seeds; ¼ cup shredded coconut