Carrot, Lentil & Bacon Soup
1.2 litres of stock made up from 2 vegetable and 2 ham stock cubes
1 onion, chopped
1 garlic clove, finely chopped
1 bag of frozen peas
Dried mixed herbs
Salt and black pepper for seasoning
Ready cooked ham/gammon
Put the ham and vegetable stock cubes, dried mixed herbs into a large pan with 1 litre of boiling water.
Add chopped onion, garlic and peas, bring back to the boil then reduce heat to cook at a brisk simmer for 10-15 minutes until the peas are tender.
Blend until smooth.
Chop cooked ham/gammon and add to the blended mixture.
Return to heat and heat throughout. Season to taste.