Lentil Soup with Serrano Ham and Arugula

Name: Lentil Soup with Serrano Ham and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams bunch arugula , thick stems discarded; 3 mediums carrots, very thinly sliced; 2 ribs celery ribs, thinly sliced; 6 servings Crushed red pepper; 5 garlic cloves, 4 thinly sliced and 1 minced; 355 milliliters lentils; 59 milliliters extra-virgin olive oil; 2 mediums onions, very finely chopped; 6 servings Salt and freshly ground black pepper; 57 grams thinly sliced Serrano ham or prosciutto, cut into 1/2-inch-wide strips; 2 Tbsps tomato paste; 2 liters very hot tap water

Lentil Soup with Serrano Ham and Arugulan is a gluten free and dairy free main course. One serving contains 317 calories, 17g of protein, and 11g of fat. This recipe serves 6. It will be a hit at your Autumn event. A mixture of lentils, salt and pepper, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a large saucepan, cover the lentils with the water and bring to a boil.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Meanwhile, in a medium soup pot, heat 1/4 cup of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the onions, carrots, celery and sliced garlic. Cover and cook the vegetables over moderately high heat, stirring occasionally, until they are softened, 5 to 6 minutes. Carefully add the lentils and the boiling water.

Ingredients you will need

Vegetable

Carrot

Lentils

Celery

Garlic

Onion

Water

Add the tomato paste and 1/4 teaspoon of crushed red pepper to the soup and season with salt and black pepper. Cook the soup over moderate heat until the lentils are tender, about 20 minutes.

Ingredients you will need

Salt And Pepper