simple meals

Crockpot ham and lentil soup is the perfect healthy soup recipe. Full of veggies and tender ham this soup is perfect for freezing and leftovers.

Easy Rich and Hearty Slow Cooker Ham and Lentil Soup

olive oil

kg smoked gammon joint

175 g red lentils

onion

garlic (minced)

celery (sliced)

leek

carrots

bay leaves

g cavalo nero or kale *see notes

1.8 litres of vegetable or chicken stock *see notes

heat the oil

In a non-stick skillet heat the olive oil over medium heat until it shimmers. Add the onions and garlic to the pan and sauté until they’re soft and translucent. 

saute garlic

Heat some oil in a non-stick frying pan and gently saute the onions and garlic until they're soft and translucent. Add in the leeks and celery and let them soften too.

add ham to crockpot

Once the leeks, celery, onions and garlic are soft place them in the bowl of your slow cooker. Add the red lentils, bay leaves and chopped carrots. Place the smoked gammon joint on top of the lentils and pour the stock over everything. The gammon needs to be just covered. Cook on high for 3-4 hours or low for 5-6.

shred the ham

Once the ham is cooked through remove it from the soup and place it on a wooden chopping board to rest for a few minutes. Use 2 forks to shred the ham leaving a few larger chunks. Use a stick blender to gently blend a little bit of the soup.

stir in spinach

Stir the cavolo nero into the soup and let it wilt in the hot liquid for about 5-8 minutes. Add the shredded ham back into the soup and give everything a good stir and adjust the seasoning. Serve with bread and butter.

A quick summertime vegetarian pasta packed with in-season tomatoes, crunchy almonds, and briny olive tapenade. 

Farfalle With Almonds and Olive Tapenade

12OZ. farfalle pasta

6OZ. cherry tomatoes

olive tapenade

almonds

marjoram

salt

Wash the tomatoes, cut them in half and toss them in a bowl with a drizzle of oil and the leaves of 4 sprigs of marjoram.&nbsp;

Cook the pasta in boiling salted water until al dente.

Chop the almonds with a knife and sauté them in a pan with 1/4 cup oil for 1 minute. &nbsp;Add the tomatoes and mix well.&nbsp;

Drain the farfalle and top with the olive tapenade, tomatoes and almonds.

This Lemon Capellini Salad with arugula is delicious served hot or cold, on its own or as an accompaniment to whatever else you have one hand (think grilled chicken or fish).

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