Green lentil and ham soup recipe
Making this soup is a great way of using up gammon steaks, as well as being a gorgeous warming soup for winter days. The lentils add extra depth and are a lovely foil to the gammon. Elevate it with a small dollop of crème fraîche.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 241 calories / serving
- Freezable
Ingredients
- 20g butter
- 20ml olive oil
- 1 onion, finely chopped
- 1 stick celery, peeled and diced
- 1 medium carrot, peeled and diced
- 200g green lentils
- 225g unsmoked gammon steak, diced
- 1.4 vegetable stock, hot
- 1 bay leaf
- sprig of parsley, to garnish
- 50ml Tesco Healthy Living low-fat crème fraiche
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 1005kJ 241.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 16.9gProtein 16.5gFibre 5.2g
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Sign in to shopMethod
- Melt the butter together with the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, celery, carrot and bay leaf for 6-7 minutes, stirring occasionally. Add the gammon and continue to cook for 2-3 minutes, stirring a few times, before stirring in the lentils.
- Cover with the stock, bring to the boil over a moderate heat, then reduce to a simmer. Simmer for 20-25 minutes until the lentils are tender; add water to the saucepan if the soup looks too dry.
- Adjust the seasoning as necessary and discard the bay leaf. Spoon into ceramic soup bowls, garnish with a swirl of crème fraîche and a sprig of parsley. Serve immediately.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
