Ham, Potato & Lentil Soup

This combination is called London Particular, it's really delicious. I used red lentils for this recipe.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Cook: 15 min

Ingredients

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

1
Put the oil in a pan and fry the onion and celery until soft. Then add the garlic.
2
When softened, add the diced potato.
3
Wash the red lentils, and drain before adding to the pan. They could stick, so stir occasionally.
4
Add the stock and bring to the boil.
5
Keep boiling. If the potato dice are about 1.5cm dice, they should cook at the same rate as the lentils.
6
When the potato is soft, mash if you like. This will make the soup thicker.
7
Add the ham and your favourite green vegetables - I used gem lettuce and green beans, and cook until softened.
8
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.

Ham, Potato & Lentil Soup

This combination is called London Particular, it's really delicious. I used red lentils for this recipe.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Cook: 15 min

Ingredients

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

Ham, Potato & Lentil Soup

Recipe ID :1055 Posted on 01 SEP 2015

Serves 4

Cook 15min
views 581
printed 79

saved 0

This combination is called London Particular, it's really delicious. I used red lentils for this recipe.

Share

Ingredients

Print Ingredients Email Ingredients
1/2-1
1
1 clove
1/3 cup
2
700-1000ml
200g
as required
1 tbsp
as required
as required

Method

Cook
15min
1
Put the oil in a pan and fry the onion and celery until soft. Then add the garlic.
2
When softened, add the diced potato.
3
Wash the red lentils, and drain before adding to the pan. They could stick, so stir occasionally.
4
Add the stock and bring to the boil.
5
Keep boiling. If the potato dice are about 1.5cm dice, they should cook at the same rate as the lentils.
6
When the potato is soft, mash if you like. This will make the soup thicker.
7
Add the ham and your favourite green vegetables - I used gem lettuce and green beans, and cook until softened.
8
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.

PRO
yhiranuma
I’ve got 126 recipes!

YHIRANUMA
Step into my kitchen!
The chicken will absorb the lovely flavours and be tender, moist, juicy and delicious!
Leeks, Turnip, Ginger juice, For marinating:, Chicken pieces (drumsticks, wings or thighs), Vegetable oil, Balsamic vinegar, Sake, Soy sauce, Onion (finely chopped), Garlic (finely chopped)
PRO
This is a healthy version with less sugar, you can adapt to your preferred sweetness.
Self raising flour, Baking powder, Sugar, Salt, Egg, Milk, Melted butter, Vanilla extract
PRO
A refreshing flavour of lemon.
Brown mushrooms, White wine, chicken breast, Soy sauce, Salt & pepper, Watercress or rocket, Vegetable oil, Lemon
PRO
This combination works well as the turnip absorbs the pork belly fat.
Turnip (medium), Pork belly, Carrot, Stock:, Onion, Garlic (smashed), Ginger (sliced), Seasoning:, Soy sauce, Mirin, Sugar, Oyster sauce (optional), Potato starch or cornflour
PRO
This goes really well with sake or beer.
Aubergine , King prawns, White fish fillet (like cod), Ginger, Spring onions or shallots, Flour, Dashi broth, Soy sauce, Finely grated mooli, Salt & pepper, Vegetable oil, Egg white
PRO
Lovely and fun to eat.
Chicken breast fillets, Chicken stock, White wine, Garlic, Celery, Radishes, Carrot, Crisp green salad leaves, Wonton wrappers, Onion, Vegetable oil, Dressing:, Wasabi, Soy sauce, Sugar, Rice vinegar, Salt & pepper
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Sausages are already well seasoned. so you can use them as tasty meatballs.
Sausages (your favourite), Cabbage leaves (sweetheart), Carrot, Celery, Onion, Ginger, Potatoes (medium), Hot water, Dashi stock granules, Miso
A gentle mild soup you can make in the blink of an eye.
Bottled cockles jar, Milk, Hot water, Fish stock cube, Potato (small), Carrot, Cornflour, Water (for the cornflour), Salt & pepper
Lovely vegetables and salty bacon in a really hearty sauce - what's not to like?
Potatoes, Onions, Garlic, Asparagus, Bacon, Ketchup, Olive oil, Grated cheese, Salt & pepper
To make a bisque takes time and is quite complex. Using crab brownmeat makes this soup taste just like a bisque.
Crab flakes & brownmeat pack (half & half), Olive oil, Tomato paste, White wine, Soup stock cube, Flavourings, Leeks, Celery, Carrots, Potatoes, Garlic
kechauru
HOME
What a fantastic combination to mix the soy and oyster into a sauce for the tender sirloin.
Sirloin steak fillet, Salt & pepper, Vegetable oil, Sauce:, Garlic, Sake (or white wine), Soy sauce, Mirin, Oyster sauce, Butter
Tobuchan
HOME
This recipe uses the other unflaked half of a salmon fillet, it's enough to make a delicious miso soup!
Salmon fillet, Salt, Hot water, Fish stock cube, Potatoes, Onion, Chinese leaves, Miso (red or mixed), Butter, Spring onion
KitchenCIB
HOME

All New Recipes

This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!
Chicken breast fillets or thighs, Chicken stock , Eggs, Onion, Spring onion, Sake (or white wine), Sugar, Soy sauce, Coriander leaf to garnish, Chilli powder (optional), Cooked rice
cookbuzz
PRO
Tinned mackerel in teriyaki sauce is actually delicious enough to eat as it is, and it almost tastes the same as Japanese 'kabayaki' once you add some water.
Tinned mackerel in teriyaki sauce, Onion, Beansprouts, Spring onion, Eggs, Water, Vegetable oil, Red chilli slices (optional)
cookbuzz
PRO
Amalfi is a southern Italian coastal town, famous for its lemon production. Spaghetti al limone is not at all as sour as it sounds, it's a refreshing pasta dish perfect for summer days.
Extra virgin olive oil, Lemon, Parmigiano reggiano, Black pepper, Basil leaves, Lemon zest, Salt (for spaghetti), Spaghetti
cookbuzz
PRO
Tahini is a sesame paste from the Middle East. It's absolutely perfect with many Japanese dishes.
Tahini, Soy sauce, Sugar, Vinegar, Chinese chilli bean sauce (Tobanjan), Sesame oil, Chicken stock cube (in 5 tbsp water), Egg noodles, Toppings:, Prawn, crab sticks, salad leaves, tomatoes, Smoked salmon, sweetcorn, Boiled eggs, Pine nuts (or crushed peanuts)
cookbuzz
PRO
Even when it's hot and you don't have an appetite, you must eat properly. Enjoy cold ramen noodles which are full of vitamins, carbohydrates and protein to keep you full and well!
Sugar, Vinegar, Soy sauce, Sake or white wine, Sesame oil, Oyster sauce, Lemon juice, Ramen noodles, Mustard, Toppings:, Cucumber, omelette, ham, tomato, etc..., Nuts, Sesame seeds
cookbuzz
PRO
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO