Ham and Lentil Soup.

Ham and Lentil Soup.

This is a happy, delicious byproduct of a glazed ham. The ham poaching liquid is so well spiced and full of flavour and should never be thrown away. Soups and casseroles are perfect candidates to use it up. If you don't like lentils, try ham and potato or ham and pea soup. But remember to keep some ham back to add to the finished soup, although this is just pure greed as the stock is already well enriched with ham flavour.

Serves 2-3.

In a large bowl, add

-300g dried lentils, 

-cold water.

Leave to soak for at least an hour.

Rinse well under running water.

Boil the lentils for 20 minutes or until cooked through.

Drain and leave aside.

At the same time,

In a separate large saucepan, add

-2tbsp olive oil, with

-1 finely chopped onion,

-1 clove chopped garlic,

-2 carrots, cut into 1cm chunks,

-2 stalks celery, cut into 1cm chunks,

-salt/pepper,

-1tsp paprika,

Cook, stirring on medium-low heat until the vegetables have softened, add

-cooked lentils, add

-800ml ham stock.

Leave to simmer for 10 minutes or so until the lentils have absorbed the stock.

Taste and adjust the seasoning, add

-100g chopped ham.

Spoon into a serving bowl.

A twist of pepper.

A sprinkle of fresh parsley or chives.