Lentil Soup

Start with about 4 cups of broth. (Mine was a combination of vegetable and ham broth I made by boiling a ham bone.)

1 chopped onion

3 ribs celery finely chopped

2-3 carrots finely diced

2-3 cloves garlic minced

Roasted red pepper, or a fresh red pepper, chopped

Cook until veggies are done

Add

Diced or shredded ham—maybe 2 cups

1 large or 2 small cans tomatoes—crushed or whole, whatever you like

A bay leaf

About a cup of dry lentils—cook at this point to the degree you like the lentils softened. Many recipes say only 15 minutes—but I like them softer.

Fresh thyme and parsley to taste (a heaping Tbsp or two of each)

Salt and pepper (I used onion salt) to taste

Dash of cayenne

1 small lemon or half a large lemon squeezed in before serving

You can add fresh greens, like spinach, just before serving

This makes a large batch—8-10 servings, so half it for a smaller family.

--Becky LeDosquet