Meals and Courses

Hearty Pea and Lentil Soup with Crispy Cured Ham

cook 10 mins
  • 50 g (2 oz) butter
  • 3 spring onions, sliced
  • 1 garlic clove, crushed
  • 600 ml (1 pint) hot ham or vegetable stock
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 400 g (13 oz) can green lentils in water, rinsed and drained
  • 200 g (7 oz) frozen peas
  • 3 sage leaves, chopped (optional)
  • 1 tablespoon olive oil
  • 4 slices of Black Forest or Parma ham
  • salt and pepper
  • Melt the butter in a large saucepan and cook the spring onions and garlic over a medium heat for 1–2 minutes, until softened.
  • Add the stock, chickpeas, lentils, peas and sage, if using. Simmer for 5–6 minutes, until the peas are tender.
  • Meanwhile, heat the oil in a large frying pan and fry the ham until crispy, turning once. Drain on kitchen paper.
  • Blend the soup to the desired consistency, season to taste then ladle into bowls and crumble some of the ham on top.
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