We're smack dab in the middle of fall and that's when I get soup crazy. And I should add I equally crave stews. That means you can expect more of these recipes from me. Lentil became my facorite soup last fall and it still is. I have this simple but scrumptious recipe and I throw so much in- carrots, celery, spinach and ham. That's my kind of soup; one that becomes a meal. I have to approach it this way to convince my husband, Henry, that soup can be a meal. He's got a bottomless pit of a stomach and he always grumbles a bit, his stomach does too, when I mention making a soup for dinner. But he always says, with surprise, how filling this lentil soup is. So, if you have a guy like mine, this soup will get the job done.
Lentil Soup with Spinach and Ham
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 2 celery ribs, chopped
- 1 medium yellow onion, chopped
- 1 cup dried French lentils (or any variety)
- 1 (14 ounce) can diced tomatoes and the liquid
- 1 cup finely chopped ham
- 1 cup frozen spinach
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 quarts chicken broth, divided
- Black pepper to taste
- Heat olive oil in large pot and add garlic, carrots, celery, and onions. Cook on medium heat for about 5 minutes. Stir in French lentils, tomatoes, ham, dried thyme, rosemary, and the bay leaf. Add 1 quart of the broth, and the frozen spinach. Cover the pot and simmer for about 30 minutes.
Stir and cover again. Simmer and add more broth, as needed, for about 30 minutes longer, or until lentils become soft. Remove bay leaf and pepper to taste. Serve and enjoy! You can garnish with fresh sprigs of thyme if you desire.
