Lentils & Vegetable Soup

A hearty lentil soup that re-heats well. Best served in a bowl with a sprinkle of Parmesan cheese and some nice crusty bread.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 cup

Ingredients

• 2  tablespoons olive oil
• 2  medium onions, minced
• 3  celery ribs, chopped
• 1⁄2 red bell pepper, chopped
• 4  ounces smoked ham, diced very fine (or any kind of smoked meat)
• 1  cup dry lentils, washed and sorted
• 1 (15 ounce) can diced tomatoes (or 2 fresh tomatoes)
• 6  cups  stock (I use Knorrs beef bouillon & water)
• 1  teaspoon garlic powder
• 1⁄2 teaspoon thyme
• 1  teaspoon oregano
• 2  bay leaves
• 2  tablespoons dried parsley (or 1/4 cup if using fresh)
•  salt and black pepper
• 1  pinch cayenne pepper
• 1  large potato, diced into 1 inch pieces
• 3  carrots, sliced into 1 inch pieces

Directions

1. In a large soup-pot saute the onion, red bell pepper, and celery in olive oil until translucent.
2. Add ham & spices - cook 5 more minutes stirring occasionally – add a splash or water if it gets dry so as not to let the onions caramelize.
3. To the pot add stock, lentils, and tomato and turn heat up to medium. Let boil for 20 minutes.
4. Add chopped carrots & potatoes to pot and reduce heat to simmer – cook another 20 minutes.
5. Remove bay leaves and let the soup rest 15 minutes then serve with a sprinkle of Parmesan cheese and some nice crusty bread :).