INGREDIENTS
- 2 cups green lentils rinsed
- 2 sweet potatoes diced
- 1 cup green peas fresh or frozen
- 1 onion chopped
- 1/2 cup celery chopped
- 1/2 cup carrot chopped
- 1lb ham diced
- 1 tsp fresh ginger minced
- 3 fresh garlic cloves minced
- 1/2 - 3/4 tsp paprika
- 1 1/2 tbsp lemon juice
- 1 1/2 tbsp brown sugar
- 1 tsp oregano
- 5-6 cups water/stock of your choice
- 6 tbsp olive oil
- 2 bay leaves
- TT salt
- TT pepper
Scallion Sour Cream
- 1 cup sour cream
- 4 scallions sliced
- TT salt
- TT pepper
METHOD
- Toss cubed sweet potato in salt, pepper and 2 tablespoons of olive oil. Roast in the oven at 400°F for 20 minutes or until fork-tender.
- In a large pot, on medium heat, add a tablespoon of olive oil. Add diced ham and cook until golden brown, about 5-7 minutes. Remove and set aside.
- Add more oil to the pot and sauté onion until translucent. Then add garlic, celery and carrot. Cook for 7-10 minutes until soft, season to taste.
- Add all the other ingredients to the pot, except lemon and bring to a simmer on medium-low heat until the lentils are cooked about 30 minutes.
- Remove the bay leaves and blend the soup to a smooth consistency using a hand blender. Transfer back to the pot and add ham into the soup. Reserve some for garnishing.
- Serve warm and garnish with cooked ham, lemon juice and scallion sour cream.
