Lentil soup with ham and croutons

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 629, total fat 29 G., saturated fats 15 G., proteins 32 G., carbohydrates 60 G., fiber 19 G., cholesterol 85 mg, sodium 1349 mg, sugar 0 G.

This thick and warming lentil soup is perfect for cold winter days. To save time at the stove, use canned lentils for this recipe. They'll go into the soup along with the liquid. Turnips are added to the sautéed soup for a more filling flavor, and sliced ham adds incredible aroma and flavor. Serve the soup in deep bowls, topping each serving with croutons of baguette and herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 boneless ham steak (about 350g), cut into 2cm cubes.
2 x 425g cans of lentils (reserve liquid)
90 g unsalted butter
2 stalks celery, chopped
2 carrots, chopped
2 turnips, peeled and cut into 2.5cm cubes.
1 red onion, chopped
2 tbsp. premium flour
1 teaspoon chopped fresh thyme
Half a baguette, cut into 1cm cubes.
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, heat 3 tablespoons of butter over medium heat. Add the celery, carrots, turnips, and onion and cook, stirring occasionally, until they begin to brown, about 8 minutes. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes. Stir in 4 cups of hot water.
Add the ham and lentils along with their liquid. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low so the soup simmers gently. Cook, stirring occasionally, until the soup thickens slightly and the lentils are tender, about 7 minutes.

Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the baguette cubes, sprinkle with parsley, and season with salt and pepper. Cook, stirring, until golden brown, about 7 minutes. Serve the soup with croutons.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Winter dishes / Dinner / Main courses / Cereals, legumes / Soups / Meat soups / Food Network - recipes

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