Lentil & Ham Soup
Lentil & Ham Soup with carrots, courgettes and a hint of curry to give a hearty, winter warming soup.
Servings 8
Equipment
- 1 Digital scale
- 1 Chopping Board
- 1 cook's knife
- 1 Garlic crusher
- 1 Set measuring spoons
- 1 Measuring jug
- 1 sieve
- 1 Large soup pan (don't use non-stick)
- 1 Wooden spoon
- 1 ladle for serving
Ingredients
- 25 g unsalted butter
- 2 large carrots diced
- 1 onion finely dice
- 3 garlic cloves crushed
- 1 tablespoon rapeseed oil
- 1 large courgette diced
- 400 g red lentils washed
- Pinch nutmeg
- 1 teaspoon Madras curry powder
- 1 Bay leaf
- 1.8 L Homemade ham stock (or use gammon stock cubes)
- 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.
Notes
If your stock is overly salty add some water to it to dilute.