Lentil Soup Created 2002

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (12 ounce) bag lentils, sorted and rinsed
• 2 lbs diced ham
• 4 stalks celery, thinly sliced
• 4 carrots, diced
• 1 medium onion, diced
• 8 -10 button mushrooms, sliced
• 4 large garlic cloves
• 2 bay leaves
• 1/8 teaspoon ground cayenne pepper
• 2 dashes ground cumin
• 2 dashes dry mustard
• 2 dashes paprika
• 2 dashes thyme
• basil leaves
• oregano leaves
• 1 cup low sodium chicken broth
• 3 tablespoons olive oil or 3 tablespoons vegetable oil
• water
• pepper

Recipe

• 1 in a large stockpot over med-hi heat, add oil and press garlic cloves into oil scraping the pulp from the press. when the heat comes up to sizzle the garlic add the carrot, celery, mushrooms and onion.
• 2 stir to coat veggies and stir frequently to avoid burning.
• 3 cook 5 minutes. add the ham. stir to coat.
• 4 add the lentils and add enough water to cover mixture.
• 5 add the spices and stock; stir.
• 6 heat to boiling, then reduce heat to simmer. skim off foam and discard. slightly cover and simmer 1 hour or until carrots are fork tender.
• 7 remove and discard bay leaves. ladle into large bowl and enjoy.