Wonderful Hearty Ham and Lentil Soup
I love to make this when we’ve had boiled ham. If I don’t want to make the soup immediately, I boil the water rapidly once the ham has been removed, condensing it down to a much smaller amount that can be easily frozen. You can also freeze a piece of the ham so it can be added back to the soup.
This is one of those soups where I just throw everything in so I don’t have exact amounts.
But you’ll need:
Lentils (red are quickest)
Any other vegetables you fancy
Basically you just chuck it all in together and cook for an hour or so until everything is soft. You can also add wine or beer if you like.
Then remove from the heat and blend with a stick blender until it’s the consistency you require. Sometimes I make it almost pureed and other times I leave a much coarser texture. Experiment. It’s delicious either way.
Reheat if necessary, adjust seasoning and if it’s too thin just keep it bubbling away until it’s reduced to the required thickness.
We have this as a main course for dinner (probably two bowls) or a lovely warming lunch.