Ham, Potato & Lentil Soup

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Onion (sliced)		1/2-1
Celery (sliced)		1
Garlic (finely chopped)		1 clove
Red lentils		1/3 cup
Potato (small)		2
Chicken stock		700-1000ml
Ham (diced)		200g
Your favourite green vegetables		as required
Creme fraiche		1 tbsp
Salt & pepper		as required
Olive oil		as required

Method

Cook

15min

Put the oil in a pan and fry the onion and celery until soft. Then add the garlic.

When softened, add the diced potato.

Wash the red lentils, and drain before adding to the pan. They could stick, so stir occasionally.

Add the stock and bring to the boil.

Keep boiling. If the potato dice are about 1.5cm dice, they should cook at the same rate as the lentils.

When the potato is soft, mash if you like. This will make the soup thicker.

Add the ham and your favourite green vegetables - I used gem lettuce and green beans, and cook until softened.

Add creme fraiche and stir in. Season with salt & pepper before serving.

Tips & Note

After boiling at Step 5, turn the heat to low and simmer for 10-15 minutes. Crush the potatoes against the side of the pan - avoid mashing to the bottom of the pan to avoid any hot splashes.

Category

Britain Soups Starters Beans / Lentils / Pulses Ham Potato Breakfast Lunch

Related lentils potato soup ham Creme fraiche

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