As the dark nights draw in and the wilted, brown leaves fall from the trees (and get stuck in our windscreen wipers), I don’t know about you, but I find that dry tuna salads and shop bought sarnies don’t quite cut the mustard when it comes to lunch time. By the time I hang up my headset at 1pm on a Monday, I’m desperate for something comforting and warming.
A few weeks ago I was back home in Scotland and I asked my mum to teach me how to make her famously tasty lentil soup in time for the cold November days and I feel I should share it as it is low fat, high protein and incredibly easy to make. And the best thing about this soup is that it’s packed to the brim with slow carb lentils which fill you up until dinner and mean that you do not need any bread with it. D’yall hear that bread munchers? Put down the Hovis…
Make a big batch of it on a Sunday evening and your lunches are sorted for the week. And, best of all, it’s well cheap to make. Bargain!
Lean, smoked ham joint / ham hough (optional)
4 large carrots
2 large potatoes
1 large onion
vegetable stock powder
salt and pepper
2 litres boiling water approx
1. Place your ham hough or joint into a soup pot and cover with boiling water and a few whole peppercorns. Simmer the ham for 1.5 hours or until the ham is cooked. Once cooked, remove and wrap in foil to rest whilst you prepare the rest of the soup. If you’re a vegetarian, just make up 2 litres of vegetable stock.
2. Grate your carrots, potato and onion and add to the stock, along with your lentils and a tablespoon of vegetable stock (if you’re making the vegetarian version you don’t need extra stock). Cook the soup for about 30 minutes, or a bit longer if you like it mushy like me, and take it off the heat.
3. If you’re making the meaty version, shred and cut up the ham, taking care to cut off any fat, and add to the soup.
4. Finally chop your parsley and add to the soup.
5. Season and enjoy!