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  • Lentil and Ham Soup

    1 vote
    Lentil and Ham Soup
    Prep: 10 min Cook: 1.5 hours Servings: 8
    by Karen Vivers
    20 recipes
    >
    Home cooking at its best. Filling, warming, super tasty. The best soup to come home to on a Winter's evening

    Ingredients

    • 1 x tbsp of olive oil
    • 2 x medium onions chopped finely
    • 2 x medium sized carrots (about 300gr / 10oz) chopped finely
    • 1 x meaty ham hock weighing about 700gr / 1.5lb
    • 1.5 liter / 2.5 pints (U.K) / 3 pint (U.S) chicken or ham stock (vegetable is OK too)
    • 2 x bay leaves
    • 1 x tbsp fresh thyme leaves
    • 200gr / 7oz yellow lentils
    • 200gr / 7oz red lentils
    • Salt and pepper
    • To Serve
    • 2 x slices of rye bread per person, sliced into strips, place some thinly sliced Ardennes or other cured ham on the bread (Serano is great too).

    Directions

    1. 1. In a large pan, heat the oil and add the onion and carrot. Cover your pan and sweat the vegetables for about 5 to 7 minutes or until they soften a little.
    2. 2. Add the ham hock, stock, bay leaves, thyme, and a little salt and pepper to the pan, cover and bring to the boil. Make sure the liquid covers your ham, if not, just add a little water. Boil gently for about an hour or until the ham has cooked.
    3. 3. Add the lentils and cook for a further 25 minutes, or until the lentils have softened. The lentils can swell quite a lot and make your soup quite thick, so you may need to add some more water as, or after they have cooked. The soup should not be watery though, it is meant to be a meal.
    4. 4. Once the ham and lentils are cooked, remove the bay leaves and the ham.
    5. 5. Strip the meat from the bone and rip or cut into bite sized pieces and return to the soup.
    6. 6. Check for seasoning and serve.

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