Cream Of Vegetable Soup With Ham And Lentils Recipe

Name: Cream Of Vegetable Soup With Ham And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g smoked ham; 1 None onion, peeled and sliced; 1 None carrot, peeled and cut into chunks; 150 g celeriac, peeled and roughly chopped; 1/2 None leek, sliced; 5 None black peppercorns; 1 None bay leaf; 75 g black lentils, soaked overnight in 500ml water; 25 g butter; 25 g plain flour; 100 ml whipping cream; 1 tsp Dijon mustard; 1-2 tbsp oil; 5 sprigs fresh flat-leaf parsley, chopped

Servings: persons

100 g smoked ham
1 None onion, peeled and sliced
1 None carrot, peeled and cut into chunks
150 g celeriac, peeled and roughly chopped
1/2 None leek, sliced
5 None black peppercorns
1 None bay leaf
75 g black lentils, soaked overnight in 500ml water
25 g butter
25 g plain flour
100 ml whipping cream
1 tsp Dijon mustard
1-2 tbsp oil
5 sprigs fresh flat-leaf parsley, chopped

1
Place the ham, onion, carrot, celeriac, leek, peppercorns, bay leaf and 4 cups water in a pot. Cover, bring to a boil and simmer for 25 mins.
2
Meanwhile, cook the drained lentils in boiling water for 12-15 mins, until softened. Drain and set aside.
3
Remove the ham from the soup, then strain the vegetables, reserving the stock. Finely chop the ham. Heat the oil in a frying pan and fry the ham until crisp. Add the lentils and parsley and heat through. Keep warm.
4
Melt the butter in a clean saucepan, add the flour and cook, stirring, for 2 mins. Gradually pour in the reserved stock, stirring constantly, then whisk in the cream and mustard. Bring to a boil and season. To serve, ladle the soup into bowls and top with the ham and lentil mixture.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 g smoked ham, 1 None onion, peeled and sliced, 1 None carrot, peeled and cut into chunks, 150 g celeriac, peeled and roughly chopped, and more.

Yes, Cream Of Vegetable Soup With Ham And Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Vegetable Soup With Ham And Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions