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Simple lentil and ham soup

This simple lentil and ham soup is a lovely winter warmer recipe! You can use leftover or ready-cooked gammon or ham hock. Alternatively you can use smoked gammon, cut into chunks - add these to the vegetables, then fry for a couple of minutes, pour over the stock and simmer for 30 minutes. Serve it with crusty, wholesome bread.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion finely chopped
  • 1 stick celery
  • 1 clove of garlic
  • 1 medium carrot
  • 200 g green lentils
  • 250 g leftover cooked ham hock or gammon
  • 1 ½ litre vegetable or chicken stock
  • 1 bay leaf
  • 1 handful of parsley
  • 1 Tbsp cider vinegar or lemon juice
  • To serve: crème fraîche or Greek yoghurt optional
  • salt & pepper

Method
 

  1. Finely chop the onion & garlic, then slice the celery. Cut the carrot into chunks.
  2. Heat the oil in a large pan and soften the onion, celery and carrot. Add the garlic, cook for another minute.
  3. Add the lentils, stir for a minute then pour in the stock. Add the bay leaf.
  4. Bring to the boil then simmer for 30 minutes. Shred the ham into bits and add to the soup to warm through.
  5. Finely chop the parsley, add it to the soup.
  6. Stir in the vinegar. Taste the soup, adjust the seasoning.
  7. Serve with a dollop of yogurt if you like