Ham & Lentil Soup

Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 2 Hr 45 Mins Total Time: 3 Hr

The perfect soup for a chilly day, make the day before as it tastes even better the next day!



0/15 Ingredients
Adjust Servings
  • To serve


0/5 Instructions
  • Place the ham shank, bay leaves and water into a large pan. Bring to the boil and allow to simmer for 2 hours and the meat is falling off the bone. Remove the ham from the stock and allow to cool.
  • In a large frying pan melt the butter over a medium heat and gently fry the leeks, onions, carrots, swede, potatoes and garlic for 15 minutes until softened, not browned. Sprinkle over the curry powder and stir through for a further minute.
  • Place the vegetables in the pan of stock, add the lentils, bring to the boil and allow to simmer for 40 minutes or until the lentils are cooked.
  • Remove the bay leaves and blend half of the soup and place it back with the remaining soup (I believe leaving some texture is best).
  • Break or shred the ham into the soup and season to taste with the tabasco, salt & pepper. Enjoy! Add more water if needed the next day.

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