Ham and Pea Soup

Ham and Pea Soup

with Lentils and Cheesy Herb Toasts

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Country-style comfort inspired by split-pea soup. Hearty lentils and sweet green peas meet smoky ham in a satisfying soup. Dunk cheesy toasts in the hearty broth!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Ham Steaks

160 g

Roma Tomato

7 g


6 g


113 g


1 can

Lentils, canned

2 unit

Chicken Broth Concentrate

2 unit

Artisan Roll


½ cup

Mozzarella Cheese, shredded


113 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories820 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber14 g
Protein54 g
Cholesterol120 mg
Sodium2670 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature -- this will create the perfect spreadable condiment!

Cut tomatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl). Peel, then mince or grate garlic. Pat ham dry with paper towels, then cut into 1/2-inch pieces.


Heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then ham. Cook, stirring occasionally, until golden-brown all over, 4-5 min.** (TIP: For 4 ppl, cook ham in two batches, using 1 tbsp oil for each batch!) Transfer to a plate and set aside.


Heat the same pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and half the thyme. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add tomatoes and half the garlic. Cook, stirring often, until fragrant, 1 min.


Stir broth concentrate(s), lentils (including their liquid) and 1 cup warm water (dbl for 4 ppl) into the pot with veggies. Bring to a boil over high heat. Reduce heat to medium and simmer until veggies are tender, 4-5 min.


While soup simmers, stir together 2 tbsp room temperature butter (dbl for 4 ppl), remaining garlic and remaining thyme in a small bowl. Halve buns and arrange on a baking sheet, cut side up. Spread cut-sides with butter mixture. Sprinkle over cheese. Toast in middle of oven, until cheese melts, 3-4 min.


Add ham and peas into the soup. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper. Divide soup between bowls. Serve cheesy toasts on the side for dipping.