October 27, 2016 by dgarnett2013
Red Lentil & Ham soup: Jeremy Lee in The Guardian
- 1 nugget of lard
- 6-8 carrots, roughly chopped
- 2 potatoes, roughly chopped
- 1-2 celery stalks, roughly chopped
- 1-2 leeks, roughly chopped
- 2 onions, roughly chopped
- 200g red split lentils, rinsed
- 1 ham hock
- 2 bay leaves
- A few sprigs of fresh parsley
- Salt and black pepper
Fry the vegetables in the lard in a large, deep pan for 10 minutes or so, until softened.
Add the lentils and fry for a couple of minutes, stirring, then add the ham hock and enough water to cover plus a bit more.
Add the herbs, bring to the boil, then turn down the heat. Skim any froth from the surface and simmer, covered but with the lid slightly askew to let out excess steam, for a minimum of 2 hours and up to 4-5.
Top up with water as necessary until the ham is cooked through. Don’t put in too much water, as this is a thick soup: you can always add more at the end to thin it out.
Take out the hock and herbs and set aside. Take out a third to a half of the soup, blend it, then pour that back into the pan. Return it to the hob to heat through, stirring to combine.
Shred the ham and put it back into the soup, or serve separately.
Finish with lots of chopped parsley, a little salt, if necessary (the hock will give the soup quite a lot), and plenty of black pepper.