Ham and Pea Soup
with Lentils and Cheesy Herb Toasts
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.
Ingredients
300 g
Ham Steaks
160 g
Tomato
7 g
Thyme
6 g
Garlic
113 g
Mirepoix
1 can
Lentils, canned
2 unit
Chicken Broth Concentrate
2 unit
Sub Roll
(Contains Gluten)
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
113 g
Green Peas
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Instructions
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.
