Puy Lentil Soup with Ham

This Puy Lentil Soup with Ham recipe is a celebration of small, dark green Puy lentils, known for their distinctive earthy flavor and quick cooking time. With its hearty and comforting character, this soup is perfect for satisfying your hunger and warming your soul. Here’s how to prepare this delicious dish:

SERVES 4
PREP 20 MIN
COOK 45 MIN
FREEZE UP TO 3 MONTHS
AT THE END OF STEP 2

INGREDIENTS:

• 3 tbsp fruity olive oil, plus extra for serving
• 1 Spanish onion, finely chopped
• 1 garlic clove, crushed
• 14 oz (400g) Puy lentils, rinsed and drained
• Salt and freshly ground black pepper
• 2 thick ham steaks, about 3 1/2 oz (100g) each
• 2 sprigs of fresh thyme
• 2 sprigs of flat-leaf parsley, plus 1 tbsp finely chopped parsley, to serve
• 1 tsp grated zest of an unwaxed lemon, to serve

INSTRUCTIONS:

1. Prepare the Lentils: Heat 1 1/2 tablespoons of olive oil in a large, heavy saucepan over medium heat. Add the finely chopped onion and crushed garlic, cooking for 2–3 minutes until they turn golden and soften, stirring frequently. Stir in the Puy lentils and season them with salt and freshly ground black pepper.
2. Simmer the Soup: Place one of the ham steaks on top of the lentils and add the sprigs of thyme and flat-leaf parsley. Pour enough cold water into the pan to cover the lentils and ham, adding an extra 1 1/4 inches (3cm) of water on top. Gently bring the mixture to a simmer, partially cover the pan, and cook for 25–30 minutes until the lentils are tender and thoroughly cooked.
3. Prepare the Ham: Remove the cooked ham steak from the pan and chop it into small pieces. Discard the parsley and thyme sprigs. Reserve 3 ladlefuls of the soup mixture from the pan. Place the contents of the pan with the chopped ham into a blender or food processor and process until smooth. Return this blended mixture to the pan and stir it into the reserved soup.
4. Reheat and Crisp the Second Ham Steak: Gently reheat the soup until it’s piping hot. In a separate nonstick frying pan, use the remaining olive oil to cook the second ham steak over medium-high heat. Cook for 4–5 minutes, turning it after 3 minutes, until it’s cooked through, crisp, and golden on both sides. Cut this second ham steak into small, chunky pieces.
5. Serve: Taste the soup and adjust the seasoning as needed. Ladle the soup into warmed bowls. Scatter the crispy ham pieces over the top and drizzle with extra virgin olive oil. Finish by sprinkling a little chopped parsley and lemon zest, mixed together, over the soup, and serve.