Ham and Lentil Soup – Soup of the Day

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! 😊 

Serves 6

Ingredients

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)

Method

  1. 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.
  2. Fill the pot with enough water to cover the joint, about 4 pints of water.
  3. Bring the pot to a boil, reduce the heat and simmer for 1 hour.
  4. Once cooked, remove from the pot and set aside, keeping the cooking liquid.
  5. Strain the cooking liquid to remove the onion, peppercorns cloves and thyme.
  6. 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.
  7. 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.
  8. While the soup is cooking, take two folks and pull the ham apart.  Shred as thick or finely as you desire.
  9. 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.

Buon appitito!

A x

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