HAM & RED LENTIL SOUP

“This makes a speedy al­ter­na­tive to ham hock and split pea soup.”

Sunday Herald Sun - Stellar - - On Sunday -

SERVES 4- 6

2 tbs olive oil, plus

2 tbs ex­tra

1 onion, finely chopped

1 car­rot, finely chopped

2 cel­ery stick, finely chopped

3 gar­lic cloves, crushed

3 sprigs each sage and thyme, leaves chopped, plus

3 sprigs ex­tra 375g (2 cups and 2 tbs) red lentils 250g piece smoked ham Heat oil in a large saucepan over medium heat, add onion, car­rot and cel­ery, and cook, stir­ring oc­ca­sion­ally, for 5 min­utes. Add gar­lic and herbs, cook for a fur­ther minute or un­til fra­grant, then add 8 cups (2 litres) water, lentils and ham, sea­son and cook, stir­ring oc­ca­sion­ally, for 45 min­utes. Re­move ham from saucepan, cool for 10 min­utes, then roughly shred and re­turn three-quar­ters to the saucepan (re­serve re­main­ing) and stir to com­bine. For gar­nish, heat ex­tra oil in a small saucepan over medium-high heat, add ex­tra sage and thyme and cook for 2 min­utes or un­til crisp. Drain on paper towel, re­serv­ing oil, and sea­son with salt. Di­vide soup among serv­ing bowls and scat­ter with re­main­ing shred­ded ham, crisp herbs and re­served oil.

PER SERVE

• 23G PRO­TEIN

• 3G SAT FAT • 36G CARB

• 4G SUG­ARS

• 505MG SODIUM

• 405 CAL (1690KJ)

SIL­VIA COL­LOCA

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