RECIPE FROM SPAIN:

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Serrano Ham and Lentil Soup

This lentil soup is really easy and the addition of the Serrano ham adds a new exciting dimension. It is warming, nutritious and packed full of flavour a real hearty soup and just perfect on chilly autumnal days.

You will need:

25g butter
75ml extra virgin olive oil
150g Serrano ham cut into small pieces
1 large onion, peeled and finely diced
2 carrots, peeled and finely diced
500ml chicken stock
450g brown lentils, soaked overnight
Salt and freshly ground pepper
Double cream

Method

• Melt the butter and olive oil in a large saucepan.

• Add the onion, carrot and Serrano ham then cook for about 10 minutes on a moderate heat until the vegetables are soft.

• Add the stock and lentils to the pan and bring to the boil then simmer gently until the lentils are tender, about 40 minutes.

• Puree the soup using a hand blender then return to the heat.

• Add the cream, salt and pepper and simmer for another minute or so.

• Serve garnished with fresh chopped parsley or with a swirl of cream and lots of fresh bread.