Red Lentil and Ham for Souper-Saturday…

“There’s one thing that wraps you up like a childhood comfort blanket. A big bowl o’ soup!

~A Scots Larder

Every Scottish cook will have their own version of this classic soup.

I like to use smoked ham hock, fresh thyme and garlic.

Cover the smoke ham with water and simmer. 

Rinse the lentils in cold water.

Ingredients:

• 1 tbs olive oil
• 1 smoked ham hock
• 100g red lentils
• 1 garlic clove, finely chopped
• 1  onion
• 2 carrots
• 4 potoatoes
• 1l light vegetable stock
• Sprig of fresh thyme
• Grinding of sea salt, black pepper and cayenne to season.

Don’t over process; I like this soup a bit rustic!

Sauté the vegetables till soft then add the rinsed lentils.

In go the cubed potatoes for added texture.

Pour in the stock, add in the ham and finish with some thyme.

Method:

1. Place the cleaned ham hock in a pan of water and bring to the boil, then simmer to remove any impurities..
2. Peel, then chop and shred the onion, carrots and 2 potatoes in a food processor.
3. Dice the other potatoes in to small cubes.
4. Sauté the onions, carrot, garlic and potatoes in a large soup pot.
5.  Then add the rinsed lentils and stir through.
6. Drain and remove the ham, then add to the sauté vegetables.
7. Pour in the light vegetable stock and add the sprig of thyme.
8.  Bring to the boil, then cover and simmer gently for 1 hour, skimming off the top as you go.
9. Leave the soup cool a bit, then lift out the ham.
10. Remove the skin and shred the ham using two forks.
11. Add the shredded ham to the soup and stir.
12. Taste and adjust the seasoning; I like to add the cayenne pepper for extra flavour.

Skin and shred the meat from the bone.

Add the ham to the soup and stir.

Serve with a sprig of fresh thyme and crusty bread. 

This soup is hearty, wholesome and definitely reminds me of my childhood.

For a vegetarian version, just omit the ham!

Saturday’s supper is sorted,

Frances 🍵