Ham and Lentil Soup
Ham and Lentil Soup is a delicious meal. This soup is made with a blend of green and brown lentils, combined with flavorful chunks of jamon or prosciutto, and simmered in a rich vegetable stock for depth. To start, the lentils are soaked in water to soften. Then, in a heavy saucepan, onions and carrots are sautéed in olive oil until tender, which lays down the foundation of flavors. The lentils, bay leaves, and meat are added to the pot along with vegetable stock and nori strips, bringing everything to a boil before letting it simmer softly. This slow cooking allows the lentils to break down and the ham to infuse the broth with its savory taste. Once cooked, the ham is shredded and stirred back into the soup. Serving this soup is made special with a sprinkle of lemon zest, a squeeze of juice, and a final drizzle of olive oil, making each bowl burst with flavor.
- 300 grams 300 g green or brown lentils
- 1 tablespoon Olive Oil
- 1 Onion
- 1 Carrot
- 2 Dried bay leaves
- 300 grams Jamon
- Matchbox
- 2 liters Vegetable Stock
- 2 tablespoons Nori Strips
- Soaking the Lentils
Start by soaking the lentils in a bowl of cold water for 1 hour. Afterward, drain the water and discard.
- Sautéing Vegetables
Heat olive oil in a heavy-based saucepan or casserole dish over medium heat. Sauté onions and carrots for 5-7 minutes until softened. Then, add the soaked lentils, bay leaves, chunky jamon or prosciutto ends, vegetable stock, and nori, bringing it all to a boil.
- Simmering
Once boiling, reduce the heat and simmer the mixture, covered with a lid, for 1-2 hours. This allows the lentils to break down and the jamon or prosciutto to impart its savory flavor.
- Final Touches
Remove the jamon or prosciutto and bay leaves from the soup. Use a balloon whisk to further break down some lentils. If desired, shred the ham with two forks and return it to the pan. Portion the soup into bowls and enhance its flavor with a sprinkle of lemon zest and juice, along with a drizzle of olive oil.
