Lentil soup with jamon
Author:
Dasha Malakhova
Servings: 4
Cooking time: 1 h
A thick lentil soup is more like mashed potatoes. But if you like more liquid soups, just add a little more water during the cooking process or boiling water at the very end, bringing the soup back to the boil. And instead of jamon, you can use not very fatty bacon or ham.
Ingredients
| lentils (red, green and black) 300 g |
| carrots 1 pc |
| onion 1 pc |
| jamon 70 g |
| tomatoes pelati 150 g |
| thyme 1 sprig |
| salt |
| vegetable oil |
Instructions
Step 1
Finely chop the carrots and onion and fry in a saucepan with a little vegetable oil. Add the jamon cut into strips and the thyme sprig and sauté for 2-3 minutes.
Step 2
Add the lentils, stir and fry for another 3-5 minutes. Then fill with water to completely cover the lentils. After 7-10 minutes, add the tomato pelati, salt to taste and cover with a lid. Cook over a low heat until the lentils begin to cook down.
