Green lentil and ham soup recipe

34 ratingsRate
  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 241 calories / serving
  • Freezable
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SOUP greenlentilandhamsoup He

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.

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.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • 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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  • Energy 1006kj 241kcal 12%
  • Fat 10.7g 15%
  • Saturates 5.3g 26%
  • Sugars 6.4g 7%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 16.9g Protein 16.5g Fibre 5.2g

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