Ham & Lentil Soup

Last week, when I made my fougasse (my KitchenAid is still out for repair, but she's on the mend), I mentioned that we ate it with soup, well this is the one.  Again, like a lot of my non-baking recipes, this recipe was developed out of necessity, using what I had in the kitchen that day.

This is a hearty, stick-to-your-ribs soup, and can easily be dinner on its own with some fresh baked bread or biscuits.  The pesto lurks in the background, adding another layer of flavour, but not defining the soup.  If you have any leftovers, they will be even more tasty the next day.

Thankfully, no kitchen appliances or utensils were harmed in the making of this soup :)  

My Ham & Lentil Soup

Inspired by the soup at Closet Cooking

4-6 servings

1 tbsp extra virgin olive oil

1 medium onion, diced

2 cloves minced garlic

2 tsp herbes de Provence (or simply some thyme, rosemary or sage)

1 bay leaf

1 big handful baby carrots, sliced

1 tomato, chopped

1/4 cup white wine (optional)

1 900ml carton low-sodium chicken broth

1 cup green (or brown) lentils, rinsed

2 cups chopped cooked ham

1/4 cup basil pesto

Juice of 1/2 a fresh lemon

S&P to taste

In a soup pot or large Dutch oven, heat the olive oil and add in the onions and carrots.  Cook for a few minutes, until they begin to soften and add in the garlic and herbes de Provence and tomato.  Cook, stirring occasionally for another 2 to 3 minutes.  Add the white wine and deglaze the pot.  Then add in the lentils, ham, broth and bay leaf.  Bring to a boil and then reduce heat and allow to simmer, cover, for approximately 50 minutes.  Stir in the pesto and a squeeze of fresh lemon, season with S&P and...

Enjoy!