Name: Creamy Ham & Lentil Soup with Carrot, Celery & Parsley
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 6 sticks celery; 2129 ml chicken or vegetable broth; 680 g ham steak, boneless; 355 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 3 (255 g) cans lentils; 1 ½ (283 g) bags shredded carrots; black pepper; extra virgin olive oil; garlic powder; onion powder; salt

Creamy Ham & Lentil Soup with Carrot, Celery & ParsleyCreamy Ham & Lentil Soup with Carrot, Celery & Parsley — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

6 sticks celery

2129 ml chicken or vegetable broth

680 g ham steak, boneless

355 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

3 (255 g) cans lentils

1 ½ (283 g) bags shredded carrots

black pepper

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Wash, dry, trim, and small dice celery. Place in a medium bowl along with the carrots.

Small dice ham. Add to the bowl with the celery and carrots.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add celery, carrots, ham, and spices; cook, stirring occasionally, until veggies start to soften, 4-5 minutes.

While the veggies are cooking, drain and rinse lentils.

Once the veggies are soft, add lentils, broth, and cream to the pot; stir to combine the soup and bring to a boil. Once boiling, reduce heat to low and simmer until veggies and lentils are tender, about 5 minutes.

Meanwhile, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.

When the soup is done, remove from heat, add parsley, and stir to combine.

To serve, divide soup between bowls. Enjoy!

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