Friday, 14 January 2011

Ham & Puy Lentil Soup

We all got to take home a chunk of ham left over from my sisters birthday meal last weekend. With it I made one of my all time favorite soups. 

You will need a chunk of ham, 1 chopped onion, 2 diced carrots, 300g Puy lentils, 2 sticks of celery, sliced, 600ml stock (if you boil your own ham for a roast keep the resulting stock for your soup), a squeeze of lemon and some freshly chopped parsley and spring onions.

Rinse the lentils, place in a sauce pan and cover with cold water. Bring the water to the boil. When the water starts boiling reduce the heat, cover and simmer for about 30mins or until the lentils are cooked. 

(I used half the ham shown in this photo)

Sweat the onions in a little oil adding the carrot and celery after about 5 minutes. Sweat for a few minutes more before adding the stock. Simmer the soup until the vegetables are soft and tender. Season with some salt and pepper (I like to leave whole pepper corns in the broth). When the lentils are cooked strain them and add to the soup pan. Just before you are ready to eat break the ham into chunks and add to the broth to warm through. Serve with some chopped parsley, sliced spring onions and a squeeze of lemon juice.

1 comment:

  1. Alice made exactly the same. Ate it for dinner three days in a row!