Monday, 7 December 2009

Ham and Lentil Soup
with Ham and Cheese Toastie Triangles


1 Ham Hock (smoked)
5 small handfuls red lentils
2 litres water
250g carrots, peeled and diced
4 carrots, peeled and halved
1 large onion, finely chopped
125g swede, peeled and diced
2 tbsp Parsley, chopped
Seasoning to taste

For the toast

6 slices granary bread
150g mature cheddar cheese
Ham from the hock
English mustard

Begin by placing the washed ham hock in the water in a large pan.

Bring to the boil and turn down to a simmer. Simmer with the lid on for 1 hour, add the lentils and onions and simmer for 30 minutes, add the carrot dice, carrot halves and diced swede and cook for a further 30 minutes until the vegetables are tender.

Remove the ham hock and carrot halves and mash or blend the carrots to a puree. Return them to the pan.

Strip the ham from the hock and set aside for the toasted sandwiches.

Check the seasoning and add salt and pepper depending on how salty the ham is. If the soup is too thick add some water.

Make the toasties by spreading each slice of bread with just a little mustard, add some grated cheese some ham and a little more cheese top with another slice of bread , press together. repeat with the rest of the bread and toast in a sandwich maker or under the grill.

Cut diagonally into triangles and serve with the hot lentil soup garnished with chopped Parsley.

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