Cream of red lentils and ham – Gordon Ramsay’s version

Cream of red lentils and crunchy ham

This red lentil soup is a tasty and healthy comfort food, with the delicate scent of orange and the crunchiness of coated ham.

Carrots also make this red lentil cream even more colorful, while, for the chewable part, I wanted to combine a crunchy raw ham.

I chose the Veroni Salumi cured raw ham, with a delicate and persistent aroma, with a well-balanced, round and pleasant flavor, cut into thin slices like from the butcher's shop.

This product is available in the innovative 100% recyclable tray of the "The Nature Cold Cuts”, Made up of a FSC®️ certified paper base and a transparent plastic film. With 75% less plastic than traditional trays!

Post in collaboration with Veroni Salumi

Cream of red lentils and crunchy ham

ingredients for 2 people


  • 150 g of peeled red lentils
  • 3 carrots
  • 1 clove of garlic
  • half a shallot
  • 1 cm of fresh ginger
  • spices to taste (paprika, turmeric, cumin or mix)
  • 1 orange (red or blonde)
  • 2 tablespoons of extra virgin olive oil
  • 500 ml of vegetable broth
  • 4 slices of raw ham
  • aromatic herbs to taste
  • Salt and Pepper To Taste

Cream of red lentils and crunchy ham


I sliced ​​the shallot and sautéed it in oil in a non-stick pan, with crushed garlic and peeled and chopped ginger. After having seasoned with salt and pepper and sprinkled with a mix of spices, I added the red lentils, toasting them for a few minutes.
I combined the carrots, peeled and grated, and I blended with the juice of half an orange. Then, once the mixture has dried, I lowered the heat and covered with the vegetable broth, letting it simmer for at least 20 minutes, until the lentils are cooked and the carrots are soft. At this point I added the juice of the leftover half orange, mixed and turned off the flame.

With an immersion blender I reduced everything to cream (you can remove the garlic if you prefer), adjusting the consistency, if necessary, with hot water or other broth.

In the meantime, on a very hot grill pan, I spread the 4 slices of ham and I plate them until they are brown and crunchy.

I served my red lentil soup with a drizzle of extra virgin olive oil, aromatic herbs to taste, the crispy ham and a few slices of orange.



I chose to combine this recipe with the Filos of Toladolsa, an IPA beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Filos, which in Emilian means meeting, chatting, is a high fermentation light craft beer, American Ipa style, refreshing and hoppy but with enough malt to make it balanced. With a golden color and a fruity taste with a strong and pleasant bitterness, it surprises with the citrus and tropical notes, typical of American hops. Perfect to recall the orange aroma of the lentil cream.

You can find them all here, on the Veroni Salumi shop. In my recipe of meatballs with beer and of skewers of chicken and speck find the other two.

Cream of red lentils and crunchy ham

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