Lentil Soup

Prep Time:  1 hour

3 Tbsp. olive oil
5 medium carrots, peeled and sliced
5 celery stalks, chopped
2 large onions, chopped
4 cloves garlic, minced
8 cups water
2 cups lentils, sorted and rinsed
14.5 oz. can diced tomatoes, drained
1 tsp. dried thyme
2 cups diced ham*
1/2 Tbsp. balsamic vinegar
1 - 2 tsp. salt (1 tsp. if you make this dish with meat)
1/2 tsp. pepper

1.  Heat the oil in a large soup pot, over medium-low heat and add the carrots, celery, onion, and garlic, cooking until tender, but not browned (about 5 - 10 minutes.)

2.  Stir in the water, lentils, tomatoes, and thyme.  Bring to a boil, reduce the heat, and simmer until the lentils are tender, 30 to 45 minutes.

3.  Stir in the ham, vinegar, salt and pepper, and serve.

Makes 6 servings (about 12 cups)

(I have taken this recipe from the Joy of Cooking, one of my favorite cookbooks, and have adapted it for my family.  I have added about one and a half extra vegetables, added ham, and reduced the amount of pepper called for.)

*I buy a 1/2 spiral cut ham with a bone-in for a nice Sunday dinner.  I freeze the leftover slices of ham and the ham bone (which is great for this soup!), in quart-sized freezer bags that are very convenient for cooking with later.  This is the only type of ham I use in this soup.  I have tried buying prepared packages from the store of diced or chopped ham, but my family did not enjoy the soup that way, they felt like the ham was too rubbery.