Step 1

Fry onion, carrot and garlic gently for 5 minutes in the butter.

Step 2

Add the oil and courgette and fry gently until the vegetables are tender.

Step 3

Add the curry powder and fry for a minute.

Step 4

Add lentils, stock, bay leaf and nutmeg.

Step 5

Bring to the boil and then simmer for 25 minutes.

Step 6

Remove the bay leaf and blend half the soup to give a slightly chunky texture

Step 7

Add the chopped ham and heat through before serving.

Step 8

Garnish with some chopped ham if wished.