Vegetarian Ham and Lentil Soup with Quorn Ham Roast

Name: Vegetarian Ham and Lentil Soup with Quorn Ham Roast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 125g leftover Quorn Ham Roast; [https://www.quorn.co.uk/products/quorn-ham-roast]; A drizzle of olive oil; 2 celery sticks, sliced; 1 small onion, diced; 2 carrots, large dice; 2 cloves garlic, crushed; 1 tsp ground cumin; 1 tsp ground coriander; A pinch chilli flakes scant; 1 litre vegetable stock; 1 x 400g tin lentils, drained; 1 x 400g tin chickpeas, drained; 100g cavolo nero, sliced; 50g spinach leaves; Warm sourdough; Butter

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Ham and lentil soup with Quorn pieces in a bowl with a bread roll on the side

This warming vegetarian Ham and Lentil Soup is the ultimate comfort in a bowl. Made with leftover Quorn Ham Roast and packed full of vegetables, chickpeas and lentils, this vegetarian soup recipe is totally delicious!

We’ve added a hint of chilli for a little spice to this hearty stew like vegetarian soup. Warming, nourishing and perfect for using up leftover Quorn Ham Roast, get ready to dunk in your favourite crusty bread!

Vegetarian Roast Recipes Vegan and Vegetarian Winter Comfort Foods Vegetarian Autumn Recipes Vegan & Vegetarian Soup Recipes

Serves 4

20 mins

Easy

318 cals
(Per serving)

7.7g of fat
(Per serving)

Made with Quorn Ham Roast

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

Ingredients

For the Quorn Ham and lentil soup…

125g leftover Quorn Ham Roast
A drizzle of olive oil
2 celery sticks, sliced
1 small onion, diced
2 carrots, large dice
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
A pinch chilli flakes scant
1 litre vegetable stock
1 x 400g tin lentils, drained
1 x 400g tin chickpeas, drained
100g cavolo nero, sliced
50g spinach leaves

Serving suggestion…(optional)

Warm sourdough
Butter

Method

For the Quorn Ham and lentil soup…

Heat a drizzle of olive oil in a medium saucepan over a medium heat.
Add the celery, onion, carrot and garlic. Sauté for 5 minutes.
Add the spices and cook for a further minute.
Add the stock, lentils and chickpeas. Bring to the boil. Reduce to a simmer and simmer for 5 minutes.
Blend 1/3 of the soup until smooth. Pour back into the pan.
Shred the leftover Quorn Ham Roast using 2 forks.
Add the shredded Quorn Ham Roast, cavolo nero and spinach leaves. Simmer for 5 minutes.
Spoon into warmed serving bowls. Serve with warm crusty sourdough and butter.