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Gammon and Lentil Soup

A rich and savory soup combining diced gammon with earthy brown lentils and aromatic root vegetables.

55 minEasyServes 4360 cal/serving

BritishSoupStovetopHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 lb gammon steak, diced
  • 1 cup brown lentils, rinsed
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 4 cups low-sodium chicken stock
  • 1/4 tsp ground black pepper

Instructions

  1. 1

    Heat 1 tbsp olive oil in a large pot over medium heat.

  2. 2

    Add 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves, sauteing for 5 minutes until softened.

  3. 3

    Add 1 lb diced gammon steak and cook for 5 minutes until browned and the internal temperature reaches 145°F.

  4. 4

    Stir in 1 cup rinsed brown lentils, 1/2 tsp dried thyme, 1 bay leaf, 1/4 tsp ground black pepper, and 4 cups low-sodium chicken stock.

  5. 5

    Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.

  6. 6

    Remove 1 bay leaf before serving.

Questions

How long does Gammon and Lentil Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Gammon and Lentil Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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