Ham and Lentil Broth

Name: Ham and Lentil Broth
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 3 L (5 pt) cold water; 3 tablespoons dripping or oil, for frying; 3 large potatoes, peeled and thinly sliced; 2 teaspoons tomato puree; 2 carrots, finely diced; Salt and pepper; 2 tablespoons dry red wine (optional); 2-3 tablespoons chopped parsley; 1 tablespoon black treacle; 2 tablespoons lemon juice or wine vinegar; 1 knuckle of smoked ham; 2 medium onions, finely chopped; 250 g (9 oz) red lentils; Half a medium turnip (swede) finely diced

Red Lentils with Root Vegetables and Tomato

Preparation info

Yield:
6-8

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Cook’s Tip: Deepen the flavour of this broth by balancing its sour/sweetness with treacle and lemon juice.

Ingredients

1 knuckle of smoked ham
3 L (5 pt) cold water

Europe
United Kingdom
Gluten-free
Soup

Method

Cooking Ham Bone

Put the ham bone, water and herbs into a pot and bring slowly to the boil. Skim. Simmer slowly for about an hour. Strain.

Sweating the Vegetables

Meanwhile, heat the dripping or oil in a large soup pot. When hot, add the vegetables and lentils. Stir well. Cover, reduce the heat to low and leave to sweat for a few minutes.