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Green lentil and ham soup recipe

Green lentil and ham soup recipe

41 ratings

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 241 calories / serving
  • Freezable


  • 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

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.

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