Description
Lentil soup which is a real favourite of many the world over. My husband who is Scottish, is a huge fan of this soup. He is insistent that it has to have a ham hock in it, which I have to agree does impart some lovely flavour. If you are using ham hock, then go easy on the salt as the meat flavours the dish significantly. However, you can just omit this, if you are vegan or vegetarian.
[ratings]Ingredients
- 340 g red split lentils
- 1 tbsp oil
- 1 small cooked ham hock.
- 2 medium onions, finely diced
- 3 carrots, diced.
- 3 sticks celery, finely chopped
- A good couple of handfuls of diced swede/turnip
- 1 clove of garlic finely chopped
- 1 bay leaf
- 1.5 litres of hot vegetable stock
- Salt and freshly ground black pepper
Instructions
Soften the onions, carrot, swede/turnip, garlic, bay leaf and celery in a heavy based pot over a medium heat for around 3 minutes, ensuring you keep stirring. Then add the lentils and ham, followed by the hot stock. Simmer gently for 30 mins.
Remove the bay leaf and carefully remove the ham hock. Take the meat from the bone and stir it gently through the soup. It is lovely served with warmed bread.
Notes
You can omit the ham hock if vegan or vegetarian
- Prep Time: 5 minutes
- Cook Time: 33 Minutes
- Category: Dinner
- Method: Stove
- Cuisine: British
Nutrition
- Serving Size: 1/4
- Calories: 523
- Sugar: 13.9
- Sodium: 1125.7mg
- Fat: 7.1g
- Saturated Fat: 1.3g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 92.7g
- Fiber: 15.5g
- Protein: 27.2g
- Cholesterol: 2.7mg