Ingredients

The following ingredients have 4 Servings
  • 25 g unsalted butter
  • 2 large carrots (diced)
  • 1 onion (finely dice)
  • 3 garlic cloves (crushed)
  • 1 tablespoon rapeseed oil
  • 1 large courgette (diced)
  • 400 g red lentils (washed)
  • Pinch nutmeg
  • 1 teaspoon Madras curry powder
  • 1 Bay leaf
  • 1.8 L Homemade ham stock (or use gammon stock cubes)
  • 200 g Cooked ham (finely chopped)

Instruction

  • Fry onion, carrot and garlic gently for 5 minutes in the butter.
  • Add the oil and courgette and fry gently until the vegetables are tender.
  • Add the curry powder and fry for a minute.
  • Add lentils, stock, bay leaf and nutmeg.
  • Bring to the boil and then simmer for 25 minutes.
  • Remove the bay leaf and blend half the soup to give a slightly chunky texture
  • Add the chopped ham and heat through before serving.
  • Garnish with some chopped ham if wished.