Curried lentil  cabbage soup with pulled ham

Curried lentil and cabbage soup with pulled ham

An earthy winter warmer with a kick of curry, topped with tender shreds of honey-roast ham

By , 28 October 2019

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Curried lentil and cabbage soup with pulled ham
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 483g serving contains
  • Energy

    849KJ

    203KCAL

    10%
  • Fat

    5.3g

    low

    8%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    8.2g

    low

    9%
  • Salt

    1.79g

    med

    30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 176kJ/42kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 1 parsnip, peeled and diced
  • 1 carrot, diced
  • 1tbsp medium curry powder
  • 390g tin Asda Green Lentils in Water, drained and well rinsed
  • 1 reduced-salt vegetable stock cube, made up to 1L with boiling water
  • 200g Simply Cook Honey Roast Pulled Ham
  • 200g Savoy cabbage, shredded
Method
  • Heat the oil in a large pan on a medium setting. Cook the onion, parsnip and carrot for 5 mins or until softened and beginning to colour.

  • Add the curry powder and the lentils. Cook for 1-2 mins, stirring constantly.

  • Pour over the stock and a the ham, saving a little to garnish. Stir to combine, season with black pepper then bring to a simmer. Cook for 15 mins.

  • Stir through the cabbage, then cook for 5 mins or until the cabbage has wilted.

  • Divide the soup between four bowls, then top with the reserved ham and a sprinkling of black pepper before serving.