Lentil, ham, sweet potato & pea soup with scallion sour cream

A warming soup filled with flavour.

2 cups

green lentils, rinsed

sweet potatoes, diced

1 cup

green peas, fresh or frozen

onion, chopped

1/2 cup

celery, chopped

1/2 cup

carrot, chopped

1lb

ham, diced

1 tsp

fresh ginger, minced

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

bay leaves

salt

pepper

1 cup

sour cream

scallions, sliced

salt

pepper

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.