Lentil and Ham Soup
A traditional British recipe, this hearty soup is very filling and makes a satisfying meal in itself. Make the ham stock the day before. Cut some of the ham off the shank, dice it and add to the soup after blending.
- 1 large onion peeled and roughly chopped
- 4 large celery stalks scrubbed and roughly chopped
- 2 large carrots peeled and chopped
- 3 oz split yellow lentils
- 1 large fresh parsley sprig or 1/2 tsp dried parsley
- Few celery leaves
- Salt and freshly ground black pepper
- 2 cloves crushed
- 2 pints homemade ham stock
- Cooked diced ham
- Chopped fresh parsley to finish
- Put all the ingredients, except the ham, with 600 ml (1 pint) (1 pint) of the stock in a large saucepan.
- Bring to the boil, then lower the heat, cover and simmer very gently for 1 to 1 1/2 hours or until everything is soft and mushy.
- Puree in an electric blender or work through a sieve or Mouli-legumes.
- Return to the rinsed-out pan. Add the remaining stock and pieces of ham.
- Reheat gently. Adjust seasoning. Stir in plenty of chopped parsley and serve.
Calories: 84 kcal
Carbohydrates: 13 g
Protein: 7 g
Saturated Fat: 1 g
Sodium: 350 mg
Potassium: 455 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 3532 IU
Vitamin C: 4 mg
Calcium: 43 mg
Iron: 2 mg