Hello everyone! Thanks for all of your lovely comments on my meal planning post. I mentioned in it that I like to make a big pot of soup once a week, and this is my favourite soup of all time. I love lentil soup, and it's so easy to make. I use my mum's recipe (or guidelines I should say, she never really has a proper recipe for anything). I tend to improvise a little on this so if you're a few grams short of lentils or you have more carrots to use up just go for it. Soup is simple and adaptable. These measurements make a pretty large pot of soup, probably a good 6 or 7 generous bowls in there so either half it or you can always freeze some for a super quick lunch as you can reheat soup from frozen.
I use a hand liquidizer for this, they can be picked up for around £5 in Sainsburys and for me are a must have kitchen item.
Carrot, lentil and ham soup.
- 1 tbsp olive oil
- 1 onion
- 4 large carrots
- 400g red split lentils
- 1 stock cube (2 if you are not using a stock pot)
- 1 stock pot (optional but highly recommended - these stock pots are my cooking saviours, they add a richness you just cannot get with stock cubes alone).
- 150g Shredded ham, you can shred ham yourself from a leftover roast or Sainsburys sells shredded ham hock in packs of 150g for £2.30/2 packs for £3.
- Salt and pepper to taste
1. Stick your full kettle on so your stock will soon be ready to go. Dice your onion and cook in olive oil until soft and lightly browned. Be careful not to burn, the onions are the base for your soup and if they are burnt your soup will taste burnt.
2. Peel and chop your carrots, add to the onions in the pan and fry for around 2-4 minutes on a medium heat to release the flavour. While the carrots are frying, make up your stock. I usually add around 2 litres as this is a huge pot of soup. I use only 1 stock cube because I add a stock pot at the end of cooking however if you are using only cubes then use two cubes in mixes of 1litre stock at a time.
3. After adding the stock to the pot, weigh out and add your lentils. Put the lid on your pot and cook for around 10-12 minutes on a low to medium heat.
4. Check with a knife to ensure your carrots are cooked, if not then leave the mix cooking for a few minutes more. If they are ready, take your hand liquidizer and go to work. Liquidise it all. I like my soup to be a little thick, but not too much. If you find this too thin, at this point you can add more lentils and cook for a few minutes then liquidize again until you are happy.
5. Once you have finished liquidizing your soup add the ham and cook for a further 8 minutes, stirring occassionally. If you're adding a stock pot then do so at this point. Season to taste and serve!