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This is essentially a winter soup, there is no reason why it cannot be made in the summer but it is a dish that is thick rich and warming, if you serve ample portions with home baked bread it will be a meal in itself. It is the kind of soup you can give to people who are going to be in the great outdoors in cold weather. Over the years we have been sent other versions of this soup or variations on the theme but the collective feedback leads us to be confident that this is the best home made ham and lentil soup recipe we have. All the other recipes can be found in the Kentish Recipe Directory.
A word of warning before you start, check the cooking instructions ahead of making this dish, how long do you need to cook the lentils for? Are they dry and do they therefore need to be soaked?
This soup comes from a local family cook book. It has been made and perfected over several generations. In common with almost all of our recipes it is accessible to a cook with even modest experience and ability. If you would like to share one of your own recipes with our audience we would welcome your own recipes.
If you buy a joint of bacon for boiling at Christmas, don't throw the liquid away. Why not make a very tasty and nourishing seasonal soup, we traditionally eat it for lunch on Boxing Day. Served with warm crusty bread it is a delicious meal. This recipe will serve six people, but it's very flexible and you can increase the ingredients to accommodate several extra Christmas guests if necessary. This is a throwback to a time when the stock that resulted when meat, fish or vegetables were being cooked was rarely wasted.
Lentils are today still a relatively inexpensive, one of the aspects of this recipe that hasn't been tested is how the use of different lentils affect the final result, our own personal experience extends to Put and red lentils, the results are similar but not identical. We'd be really interested to know what results you achieved if you've used other forms of lentils such as: spanish pardina, black/beluga, decorticated yellow lentils, petite golden on macachiados lentils.
Preparation Time: 10 Minutes
Cooking Time: 20-25 Minutes
Ingredients: Serves 6
1.5 pints of the meat stock
125g of lentils
three medium sized carrots peeled
350g of swede peeled
250g of peeled parsnip
5 or 6 medium sized potatoes
1 medium sized red onion
about a large table spoon of nixed herbs
Note: the vegetables should be cut fairly small but not diced unless you intend to put through a blender to make a smooth soup which is nice if you add a little cream when you serve. More soup recipe suggestions.
Home made ham and lentil soup is just one of over a hundred local recipes we publish in our local cooking guide. We check the copy for accuracy, feel free to let us know if you find anything that can be improved upon or that you feel is missing. If you have a family soup recipe you think that others might like to Yourcounty would like to hear from you. We're also happy to publish links to relevant home made soup recipes, please see the Yourcounty disclaimer.
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