Soup with lentils, peas and ham

soups 630 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

1 tbsp. l. 3/4 cup olive oil diced ham (approx. 120 g) 1 medium onion, finely chop 3 tbsp. l. chopped fresh dill 2 celery stalks, diced 2 medium carrots, diced 500 gr. potatoes, cut into cubes Coarse salt and freshly ground pepper 4 tbsp. slightly salted chicken broth 1 tbsp. dried lentils, sort out and rinse under water 1 tbsp. fresh or frozen peas (defrost if frozen) 3 tbsp. l. Greek yogurt or low-fat sour cream

Heat olive oil in a saucepan over medium-high heat. Add ham, onions and 2 tbsp. l. dill. Cook, stirring occasionally, until the onions are golden brown, about 5 minutes. Add celery, carrots, potatoes, 1/2 tbsp. water and 1/4 tsp. salt and pepper. Cover the pan with a lid and cook, stirring occasionally, until the vegetables are half cooked, 8-10 minutes.
Add chicken broth, 1.5 tbsp. water and lentils. Cover the pan with a lid and bring to a boil. Reduce temperature and continue cooking for another 12-15 minutes. Add peas, yogurt and the remaining 1 tbsp to the soup. l. dill. Pour the soup into bowls.

Soup with lentils, peas and ham

1 tbsp. l. 3/4 cup olive oil diced ham (approx. 120 g) 1 medium onion, finely chop 3 tbsp. l. chopped fresh dill 2 celery stalks, diced 2 medium carrots, diced 500 gr. potatoes, cut into cubes Coarse salt and freshly ground pepper 4 tbsp. slightly salted chicken broth 1 tbsp. dried lentils, sort out and rinse under water 1 tbsp. fresh or frozen peas (defrost if frozen) 3 tbsp. l. Greek yogurt or low-fat sour cream

Heat olive oil in a saucepan over medium-high heat. Add ham, onions and 2 tbsp. l. dill. Cook, stirring occasionally, until the onions are golden brown, about 5 minutes. Add celery, carrots, potatoes, 1/2 tbsp. water and 1/4 tsp. salt and pepper. Cover the pan with a lid and cook, stirring occasionally, until the vegetables are half cooked, 8-10 minutes.
Add chicken broth, 1.5 tbsp. water and lentils. Cover the pan with a lid and bring to a boil. Reduce temperature and continue cooking for another 12-15 minutes. Add peas, yogurt and the remaining 1 tbsp to the soup. l. dill. Pour the soup into bowls.