Ham and Lentil soup
A thick, warming ham and lentil soup made with red lentils, chunks of cooked ham and homemade ham stock. An easy way to turn leftover ham into another hearty meal.
Equipment
- 1 Large pan
- 1 Chopping board
- 1 Sharp knife
- 1 Wooden spoon
- 1 Measuring Jug
Ingredients
- 1 onion
- 1 carrot
- 2 sticks celery
- 500 g red lentils
- 200 g cooked ham cut into chunks
- 1.4 litres ham stock and water plus extra water if needed
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- a little oil for softening vegetables
- pinch black pepper to taste
- pinch salt if needed
Instructions
- Peel and chop the onion and carrot. Chop the celery into fairly small pieces.
- Warm a little oil in a large saucepan. Add the onion, carrot and celery and cook gently for a few minutes until they begin to soften.
- Add the cooked ham and red lentils.
- Pour in the ham stock.
- Stir in the turmeric, cumin and coriander.
- Bring gently to the boil, then reduce the heat and simmer for about 25–30 minutes, stirring from time to time so the lentils do not catch on the bottom of the pan.
- Add extra water whenever the soup becomes too thick. You want it thick and hearty, but still definitely soup.
- Taste before adding salt because the ham and ham stock may already be salty. Add black pepper to taste and serve hot.
Notes
- I usually make a large batch because red lentils often come in 500 g bags. This makes about eight bowls, but you can halve the recipe for a smaller pot.
- I do not rinse the lentils first. I simply tip them into the pan.
- If you do not have homemade ham stock, use a good-quality chicken or vegetable stock instead.
- For a vegetarian version, leave out the ham and use vegetable stock.
- The soup thickens as it stands, so add a splash of water when reheating if needed.