🏴󠁧󠁢󠁳󠁣󠁴󠁿 LENTIL SOUP 🏴󠁧󠁢󠁳󠁣󠁴󠁿 This was my very most favourite soup growing up,

🏴󠁧󠁢󠁳󠁣󠁴󠁿 LENTIL SOUP 🏴󠁧󠁢󠁳󠁣󠁴󠁿 This was my very most favourite soup growing up, and it’s still my favourite today. This is my mum’s recipe and she would have historically just used a ham bone, but smoked ham houghs are easy to buy these days and yield a tasty meat too, so that’s what I use. No blending required here, as finely chopping the veg in the food processor helps them break down more in cooking and leaves a deliciously ‘stick to yer ribs’ bowlful! Serves 6-8 Stock 1 smoked ham Hough (or ham bone) 2 small onions 2 sticks celery 2 carrots (no need to peel) 2 bay leaves Small bunch of parsley roots Approx 8-10 peppercorns 2 Litres of water Put all into a pressure cooker and cook for 59 minutes. (Or on a hob for at least 2 hours) Release the pressure, remove the ham Hough and strain the stock into a pan. Discard the veg, shred the ham, and put that and the stock into the fridge overnight once cool. Soup 1 cup red lentils (approx 180g) 1 cup yellow split peas (approx 180g) 2 onions 2 carrots 3 celery stalks Remove stock from fridge and scrape off the fat and discard. Blitz/chop the veg in a food processor and add to the stock. Wash the lentils and split peas and add to the stock. Bring to the boil and simmer for about an hour. Add the shredded/chopped ham hough and heat through. Season to taste. Because my mum only used a ham bone, she added chopped smoked sausage for extra protein, so for nostalgia I have done that too. Serve with crusty bread and this makes a wholesome, healthy and filling meal for the whole family.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.