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Hearty Lentil Soup With Ham And Potatoes Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra-virgin extra virgin olive oil 3 x shallots chopped 1 med carrot peeled, minced fine 1 med celery rib finely minced 1/2 c. lentils rinsed, picked over 6 c. homemade chicken stock (or possibly store-bought reduced-sodium)

1/2 lb red potatoes cut 1/2" dice 1 1/2 c. cubed ham 3 x garlic cloves 1/4 tsp salt 1/2 tsp freshly-grnd black pepper 1/3 c. chopped fresh parsley

Directions

1. In a soup pot, heat extra virgin olive oil over medium-high heat. Add in shallots, carrot, and celery and cook, stirring occasionally, till vegetables are softened, about 5 min.
2. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 min. Puree with immersion blender to thicken.
3. Stir in potatoes and ham, cover, and simmer till potatoes are softened, 10 min longer. To serve, ladle soup into bowls and swirl in Parsley Puree.
4. Parsley Puree: Combine garlic, salt, pepper, and parsley in a blender or possibly food processor (preferably small model) and process till pureed. (
5. Makes about 1/3 c.)
6. This recipe yields 6 servings.

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