Lentil & Ham Soup
Today I’m sharing with you my Lentil & Ham Soup! I hope you had a really good Christmas and managed to stay dry and well! My part of the world was struck by all the flooding which caused many roads to be closed and meant that my husband had to take his mother home via a 10 mile trip instead of the 2 mile one we’re used to on Christmas day. Luckily we weren’t flooded but many in the neighbourhood were and my thoughts are with them and everyone else who was struck with flooding or power cuts over Christmas.

The River Wey rose 4 meters above its normal height causing chaos locally.
I have just made this soup and thought that it was my duty to share it with you as I’m sure that there a fridges around the country heaving under the strain of all those Christmas leftovers. I had home cooked ham and stock which needed using up as well as some carrots and a huge courgette so I came up with this recipe. My husband loves lentils so I used these as the basis of this soup which tastes really good.
As this dish is made from scratch I’m entering it into Javelin Warrior’s Made with Love Mondays event and also into Credit Crunch Munch which I run with Helen at Fuss Free Flavours as it is so frugal.

Christmas Day flooding gave rise to a lake on Boxing Day in our local park!
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Lentil & Ham Soup
Ingredients
- 25 g Unsalted butter
- 2 Large carrots diced
- 1 Onion finely dice
- 3 Garlic cloves crushed
- 1 tbsp Rapeseed oil
- 1 Large courgette diced
- 400 g Red lentils washed
- Pinch of nutmeg
- 1 tsp Madras curry powder
- 1 Bay leaf
- 1.8 ltrs Homemade ham stock
- 200 g Cooked ham finely chopped
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.
Mark
After having a great roast ham last night, and with a delicious ham stock waiting to be turned into a hearty soup for Sunday lunch, I searched for a good looking recipe. Cooked this and it was one of the best soups I have cooked recently! The only difference I made was I didn’t add any of the ham – I found with the ham stock that it didn’t need it (but only my personal opinion.) Thank you for sharing such a great recipe!
Camilla
Awesome Mark, so glad you liked it and made it your own:-)
Jacqueline Kelly
Cold wet Monday. Had some gammon left over from Sunday lunch,so looking for a soup recipe that would be easy and quick to use, this one is just great even my little 4 y.o likes it. I did it in my pressure king pro cooker and gave it 14 mins on the soup setting. Left it to cool added the ham and hey presto a great lunch. Thanks for the recipe.
Camilla
Excellent Jacqueline, so glad you both like the recipe and that you could adapt it for your Pressure King Pro:-)
Martina Evans
Thank you for this warming recipe!
Paul Wilson
Looks a very hearty soup now the colder weather is coming.