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Colin Fassnidge's ham and red lentil soup

Name: Colin Fassnidge's ham and red lentil soup
Yield: 4
Ingredients: 2 tbs olive oil, plus 2 tbs extra; 1 onion, finely chopped; 1 carrot, finely chopped; 2 celery sticks, finely chopped; 3 garlic cloves, crushed; 3 sprigs thyme, leaves chopped, plus 3 sprigs extra; 3 sprigs sage, leaves chopped; 375g (2 cups and 2 tbs) red lentils; 250g piece smoked ham

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 12, 2012

“This makes a speedy alternative to ham hock and split pea soup.”

2 tbs olive oil, plus 2 tbs extra
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
3 garlic cloves, crushed
3 sprigs thyme, leaves chopped, plus 3 sprigs extra
3 sprigs sage, leaves chopped
375g (2 cups and 2 tbs) red lentils
250g piece smoked ham

Method

1.

Heat oil in a large saucepan over medium heat, add onion, carrot and celery, and cook, stirring occasionally, for 5 minutes. Add garlic and herbs, cook for a further minute or until fragrant, then add 8 cups (2 litres) water, lentils and ham, season and cook, stirring occasionally, for 45 minutes. Remove ham from saucepan, cool for 10 minutes, then roughly shred and return three-quarters to the saucepan (reserve remaining) and stir to combine.
2.

For garnish, heat extra oil in a small saucepan over medium-high heat, add extra sage and thyme and cook for 2 minutes or until crisp. Drain on paper towel, reserving oil, and season with salt.
3.

Divide soup among serving bowls and scatter with remaining shredded ham, crisp herbs and reserved oil.