Name: Ham and Lentils
Yield: 12–14 Servings, Possibly 3–4 Meals
Cuisine: Scottish
Ingredients: Sprigs of fresh herbs: parsley, thyme and bay leaf, tied together in a bundle with leek or celery; 2 onions, finely chopped; Half a turnip (swede), finely diced; 1 teaspoon black treacle or brown sugar; 2 teaspoons tomato purée; 6 pt (31) Cold water; 3 large potatoes, peeled and sliced thinly; 2 carrots, finely diced; Knuckle of ham; 2–3 slices garlic salami, roughly diced, 1 tablespoon chopped parsley; salt and pepper, lemon juice to taste; 8 oz (250 g) red lentils, washed (1⅓ c); 2 tablespoons oil

Preparation info

12–14
Servings, Possibly 3–4 Meals

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
2 carrots, finely diced
Half a turnip (swede

Europe
United Kingdom
Scotland
Soup
Gluten-free

Method

Sweating the Vegetables

Heat the oil in a 12–14 pt (7–81) pot, add the vegetables and lentils and stir well. Cover and sweat for about 10 minutes, stirring occasionally to prevent sticking. Add the tomato purée and treacle or sugar.