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A nourishing and filling meal.

Any variety of lentil will do.

I used red lentils.

Their color cooked out, but the flavor did not.

The rainbow carrot, being bright red, kept it’s color.

A single bay leaf permeated its flavor throughout.

This recipe has what I call the basics: onion, carrot, celery and garlic.

This recipe takes some time, as the lentils soak in water for two hours.

If you take the time to follow all the steps, you will be delighted at such a simple flavorful soup.

You can substitute the ham with polish sausage.

This recipe produces better flavor than the lentil soup recipe I published in 2015 for Aqiimuk’s Kitchen.

This is a recommended meal, during this time of COVID, as being economical and nourishing.

Ingredients

Dried lentils, 1 cup

Water, 6 cups

Onion, ¼ small

Carrot, 1 large

Celery, 2 ribs

Garlic, 1 clove

Bay leaf, 1

Chicken broth, 2 cups

Cooked ham, ½ to 1 cup

Salt & pepper

Sour cream, 1 tbsp per serving

Preparation

Rinse the lentils several times. Cover with the water and soak for two hours. Use a bowl for the rinsing and soaking. Then use a soup pot to add the olive oil, chopped onion, garlic, celery and carrots. I prefer smaller pieces. Sauté and add the salt and pepper. Add the lentils, with the water they were soaked in. Add the chicken broth and bring to a slow boil, cooking until the vegetables are tender. Mince and add the ham. Cook through. Serve with sour cream.