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Aerial shot of bowl of Lentil & Ham Soup.
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5 from 7 votes

Lentil & Ham Soup

Lentil & Ham Soup with carrots, courgettes and a hint of curry to give a hearty, winter warming soup.
Course Lunch, Main, Starter
Cuisine British
Keyword gammon stock, ham stock, red lentils
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Camilla Hawkins

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.