Ham, potato and lentil soup

A hearty soup that makes a meal with thick cut slices of griddled bread


Ready in: 30 minutes


2 tbsp ground nut oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, chopped
300g floury potatoes, chopped
2 tbsp chopped fresh thyme
150g red lentils
1 litre light vegetables stock
200g cooked ham, roughly chopped
75g coarsely grated cheddar


1. Heat the oil in a large saucepan, add the onion and carrot and cook for 5 minutes. Add the garlic and potatoes and cook for a further 3 minutes. Add the thyme, lentils and stock, bring to the boil and then simmer for 20 minutes until the lentils and potatoes are tender.

2. Stir in the ham, cook for 3 minutes, check the seasoning and then serve in warmed bowls. Scatter with the cheese and some extra thyme and serve with griddled granary bread.

“Take care with the seasoning here as the ham and the stock may be quite salty”

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