Recipe

Curried ham and lentil soup

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 3 hrs 10 mins cooking
  • Serves 6
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Ingredients

Curried ham and lentil soup
  • 1 tablespoon vegetable or olive oil
  • 2 brown onions, chopped
  • 1 carrot, finely chopped
  • 2 celery sticks, chopped
  • 2 tablespoon madras curry paste
  • 1 turnip, chopped
  • 2 kilogram ham hocks, rinsed
  • 1/2 cup dried red lentils
  • 1/4 cup tomato paste
  • 270 millilitre can coconut milk
  • 1/4 cup coriander springs

Method

Curried ham and lentil soup
  • 1
    Heat oil in a saucepan over high heat. Add onion, carrot and celery, cook, stirring, for 5 minutes, or until soft. Add curry paste, cook, stirring for a further 1 minute, or until fragrant.
  • 2
    Add turnip, hocks and 1.5 Litres (6 cups) water. Bring to the boil. Reduce heat to low and cover. Simmer, stirring occasionally, for 1 hour 45 minutes. Stir in lentils and tomato paste, simmer, covered, for a further 15 minutes, or until lentils are soft.
  • 3
    Remove hocks from soup. When cool enough to handle, shred ham from bones; discard skin, fat and bones. Stir chopped ham and coconut milk into soup. Reheat gently over low heat. Season. Serve topped with coriander.

Notes

Ham hocks, the shank end of a leg ham, are available at delicatessens, specialty stores, and some butchers. Shop around; hocks vary greatly in price, size and 'meatiness'.

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