Lentil & Ham Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Course
Main Course, Appetizer, Lunch
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Cuisine
British
Lentil & Ham Soup
Description
This Lentil & Ham Soup begins by gently frying diced onion, carrot, and crushed garlic in butter. Rapeseed oil and diced courgette are added and cooked until tender. Madras curry powder imparts subtle warmth, while nutmeg and bay leaf boost aroma. Red lentils and ham stock form the base, simmered for 25 minutes until the lentils soften.
Half the soup is blended for texture contrast, then the chopped cooked ham is stirred in and warmed through. The result is a hearty, mildly spiced soup with tender vegetables and savory ham pieces providing added flavor and texture.
This soup can be served as a comforting main course or light meal. Garnishing with additional ham enhances presentation and meat flavor.
If the stock used is overly salty, diluting with water can balance the seasoning.
Ingredients
- 25 g butter unsalted
- 2 carrot diced, large
- 1 onion finely dice
- 3 garlic crushed, cloves
- 1 tablespoon rapeseed oil
- 1 courgette diced, large
- 400 g red lentils washed
- Pinch nutmeg
- 1 teaspoon Madras curry powder
- 1 bay leaf
- 1.8 L ham stock homemade or gammon stock cubes
- 200 g ham finely chopped, cooked
Instructions
- Fry onion, carrot and garlic gently for 5 minutes in the butter.
- Add the oil and courgette and fry gently until the vegetables are tender.
- Add the curry powder and fry for a minute.
- Add lentils, stock, bay leaf and nutmeg.
- Bring to the boil and then simmer for 25 minutes.
- Remove the bay leaf and blend half the soup to give a slightly chunky texture
- Add the chopped ham and heat through before serving.
- Garnish with some chopped ham if wished.
Notes
- If the stock is too salty, dilute it with water to adjust the flavor before cooking.
User Reviews
Overall Rating
5
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