Prep 10 mins
Cook 1 hr
A warm, hearty, and healthy soup ready in a little over an hour. I use low-sodium broth and turkey ham.
- 1 cup onion, finely chopped
- 3⁄4 cup green pepper, finely chopped
- 1⁄2 cup carrot, finely chopped
- 1 garlic clove, minced
- 1 bay leaf
- 2 (13 1/4 ounce) cans low sodium chicken broth
- 1 (14 1/2 ounce) stewed tomatoes
- 1 1⁄4 cups water
- 1 cup ham, diced
- 3⁄4 cup dry lentils
- 1⁄3 cup Dijon mustard
- In a large pot, combine all ingredients except dijon mustard.
- Heat to a boil over medium-high heat.
- Reduce heat; simmer uncovered for 1 hour.
- Stir in mustard and serve hot.
The dijon mustard really makes this dish unique, and really compliments the ham and lentil flavors without being overbearing. I made this recipe with leftover honey-glazed ham and it blended wonderfully with the rest of the ingredients. I also substituted celery for the green pepper, which worked great. It tasted fantastic with hot cornbread on the side...there were no leftovers!
Unique, different and delicious. I forgot to add the mustard before taking the pix and was about 1/3 of the way through my bowl before I remembered. Don't forget! lol, it really puts this soup over the top. I don't really know how much I added to mine but it wasn't over 1/2 a tsp. It added a base note that was the finishing touch. Really good and my single suggestion would be to add more liquid as there isn't a lot when it's cooked. Made for Photo Tag.