This is another of my grandmothers recipes, it’s not the most colourful of soups, but i is definitely the tastiest! I remember as a child, coming home from school on a cold winter day, and catching the heart warming smell of this soup cooking as I entered the house. My Grandmother had always lived with us since I was born and as my parent ran their own business, my grandmother was the cook of the house. My grandmother was a great basic home cook, Roast Dinners, Stews, Pies and cake on a Sunday. I guess I didn’t really appreciate her cooking until I had a family of my own and has to re-create those tasty dishes.
Anyway, I digress. This is a soup that we ate at least one a fortnight, super easy to make and a taste that really makes you feel like it’s doing you good! 😊
For the Ham
- 750g Bacon/Gammon boiling joint
- 1 Onion, cut into quarters
- A few sprigs of thyme
- 10 pepper corns
- 4 whole cloves
For the soup
- 200g Dried red lentils, washed well
- 100g Parsnip, diced
- 300g carrots, diced fine or chunky, it’s up to you.
- 500g potatoes, peeled and diced
- 2 Onions, diced
- Ground black pepper.
- Salt if needed (bacon joints can be quite salty on their own)
- Place the bacon joint, onion, Thyme, pepper corns and cloves in a deep pot but not too wide. You want it to only have a max of 2 inches around the joint.
- Fill the pot with enough water to cover the joint, about 4 pints of water.
- Bring the pot to a boil, reduce the heat and simmer for 1 hour.
- Once cooked, remove from the pot and set aside, keeping the cooking liquid.
- Strain the cooking liquid to remove the onion, peppercorns cloves and thyme.
- Taste the stock and check how salty it is. If it’s too salty, add some boiling water, if not salty enough, you could add a little chicken stock or salt.
- Return the cooking liquid/stock to the pot, add the potatoes, carrot, parsnip, onion and washed lentils. Bring to the boil and simmer until the veg is tender and the lentils have collapsed.
- While the soup is cooking, take two folks and pull the ham apart. Shred as thick or finely as you desire.
- Check the seasoning again, add the shredded ham and serve while it’s still hot.
This soup will keep in the fridge for up to 5 days so it can be enjoyed as a work lunch, starter or a main meal.
Thanks for reading and share with a friend if you feel they might like it too.