Soup with lentils, peas and ham – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 428, total fats 7 g., saturated fats 1 g., proteins 28 g., carbohydrates 62 g., fiber 12 g., cholesterol 36 mg., sodium 649 mg., sugar – g. 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l olive oil
- 3/4 Art. diced ham (approximately 120 gr.)
- 1 medium onion, finely chopped
- 3 tbsp. l chopped fresh dill
- 2 celery stalks, cut into cubes
- 2 medium-sized carrots, cut into cubes
- 500 gr. potato diced
- Coarse salt and freshly ground pepper
- 4 tbsp. lightly salted chicken stock
- 1 tbsp. dried lentils, sort and rinse under water
- 1 tbsp. fresh or frozen peas (thaw if frozen)
- 3 tbsp. l Greek yogurt or low-fat sour cream
Recipes with similar ingredients: ham, onions, dill, celery, carrots, potatoes, lentils, peas, yogurt, sour cream
Recipe preparation:
- Heat olive in a saucepan at moderate heat butter. Add ham, onions and 2 tbsp. l dill. Fry, stirring until the onion is golden brown, about 5 min Add celery, carrots, potatoes, 1/2 tbsp. water and 1/4 tsp salt and pepper. Cover the pan and cook, occasionally stirring, until half-finished vegetables, 8-10 minutes.
- Add chicken stock, 1.5 tbsp. water and lentils. Cover cover the pan and bring to a boil. Reduce temperature and continue cooking, another 12-15 minutes. Add peas, yogurt and the remaining 1 tbsp. l dill. Pour the soup into plates.
