Lentil Soup with Rosemary Ham and Bacon

 

Making a big pot of lentil soup is one of my favorite things to do on a cold winter night. It's stocked full of vegetables, and is the perfect thing to bring to school for a filling lunch or an easy dinner. I've made Vegetable Lentil Soup before, but this time I wanted to add some meat. So I cooked some bacon and added some pre-cooked rosemary ham.

Ingredients:

• 1 c. chopped carrots
• 1 c. chopped onion
• 1 c. chopped celery
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 bag lentils
• 28 oz can tomatoes
• 6 c. chicken broth (I use low sodium)
• 1 tbsp fresh thyme (or tsp. dried)
• 2 tbsp tomato paste 
• 5 cooked bacon strips
• 1 package pre-cooked rosemary ham (from Trader Joes)
• Salt and pepper to taste 

Directions:

1. Clean and chop vegetables
   
   
   
   
   
   
   
2. Add olive oil to large pot over medium heat
3. When hot (when a popcorn kernel pops), add garlic and vegetables and cook until soften
   
4. Add lentils, broth, and seasoning
5. Bring to a boil
6. Reduce to a simmer, cover, and cook for 45 minutes or until lentils are soft
7. Add tomatoes (drain first), tomato paste, cooked bacon and ham
8. Simmer uncovered until thickened 

Enjoy!

Kelsey