Vegetarian Ham and Lentil Soup with Quorn Ham Roast

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!

Serves 4

20 mins

Easy

318 cals
(Per serving)

7.7g of fat
(Per serving)

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…

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