Another delicious winter warmer!
Sometimes if you have soup you're left feeling like you need something else...you especially don't want to be feeling like that at the beginning of your sugar free journey when you need to feel satiated.
Lentils are brilliantly filling, they absorb flavours so well, give texture to dishes and are full of fibre.
If you wanted a veggie version of this dish, swap out the ham for squash, pumpkin, mushrooms aubergines...or just leave it lentil.
This is a twist on Ham & Pea soup, if you're not a lover of green peas, lentils are a great substitute.
The Ham in this left over boiled and harissa roasted Ham Hock.
As I keep saying throughout my recipes, diets should not equal big costs.
I know from personal experience how expensive a new diet can be!
I'm all about delicious, healthy meals that are easy and affordable.
And this humble recipe is all about that.
INGREDIENTS
2 x Cups of Red Lentils
4 x Cloves of Garlic
2 x Medium White Onions
1 x 400gm Tinned Tomatoes
4 x Ripe Tomatoes
Table Spoon Paprika
1 Red Chilli
1 ltr Chicken Stock
Parsley
Left Over Cooked Ham
Salt & Pepper to season
Splash of Cream or Full Fat Milk
Knob of Butter
METHOD
Heat the butter in a pot, chop the onions and add to the butter, then sweat on a low heat for 5 mins.
Chop the garlic, chilli and paprika and add to the onions.
Rinse the red lentils in cold water then add to the onions, chilli and garlic.
Pour in the stock, let it cook down a little, then add the tinned tomatoes.
Chop the ripe tomatoes and add them along with the parsley.
Season to taste and simmer for 15 minutes then add the left over cooked ham.
Simmer for another 10 mins.
Add the cream/full fat milk to reduce the acidity of the tomatoes and stir in, then serve.
If you would like to quit sugar for good and regain control of your food choices, you can transform your life with my 21 Day Sugar Detox Program.