Green lentil and ham soup recipe

36 ratings Rate
  • 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.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 1005kj 241kcal 12%
  • Fat 11g 15%
  • Saturates 5g 26%
  • Sugars 6g 7%
  • Salt 0.9g 15%

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

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