Instructions

1. Chop the vegetables roughly.
2. In a large saucepan, gently sauté the onion and celery in the butter until soft.
3. Add the carrots and lentils, stir for 1-2 minutes. Add the broth, the bay leaves and bring to the boil. Simmer at a low heat for 45-60 minutes.
4. Tear the ham into small chunks..
5. When the lentils are soft, take the pan off the stove, and process into a creamy soup. If it’s too thick, add more stock. Season to taste. Add the ham and warm through.
6. Meanwhile blanch the frozen peas for 3 minutes and drain.
7. Serve the soup with the peas scattered over and with a dollop of crème fraîche if you like. ( I like it with a spoonful of apple cider vinegar).