Lentil, ham, sweet potato & pea soup with scallion sour cream

A warming soup filled with flavour.


Scallion Sour Cream


  1. Toss cubed sweet potato in salt, pepper and 2 tablespoons of olive oil. Roast in the oven at 400°F for 20 minutes or until fork-tender.
  2. In a large pot, on medium heat, add a tablespoon of olive oil. Add diced ham and cook until golden brown, about 5-7 minutes. Remove and set aside.
  3. Add more oil to the pot and sauté onion until translucent. Then add garlic, celery and carrot. Cook for 7-10 minutes until soft, season to taste.
  4. Add all the other ingredients to the pot, except lemon and bring to a simmer on medium-low heat until the lentils are cooked about 30 minutes.
  5. Remove the bay leaves and blend the soup to a smooth consistency using a hand blender. Transfer back to the pot and add ham into the soup. Reserve some for garnishing.
  6. Serve warm and garnish with cooked ham, lemon juice and scallion sour cream.