Ham and Lentil Soup

Ingredients

• 6 cups low-sodium chicken broth
• 2 1/2 cups diced cooked ham (or 1 ham bone with extra meat attached)
• 2 1/2 cups dried lentils (rinsed (green or brown recommended))
• 1 medium onion (diced)
• 3 carrots (peeled and diced)
• 3 stalks celery (diced)
• 3 cloves garlic (minced)
• 15 oz canned diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin (optional, for warmth)
• 2 bay leaves
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Salt to taste (added at the end)
• Fresh parsley (for garnish)

Instructions

1. 1

   Add lentils, onion, carrots, celery, garlic, ham, diced tomatoes, broth, thyme, smoked paprika, oregano, cumin, bay leaves, pepper, and olive oil to a 6-quart slow cooker. Stir everything together.

2. 2

   Cover and cook on low for 6–8 hours or on high for 4–5 hours, until lentils are tender and the stew has thickened.

3. 3

   If using a ham bone, remove it when the stew is done, shred off any meat, and return it to the pot. Discard the bone and bay leaves.

4. 4

   Stir well and adjust with salt if needed. If it’s too thick for your liking, stir in 1/2 to 1 cup extra broth.

5. 5

   Serve hot with crusty bread, cornbread, or over rice for a full meal. Garnish with chopped fresh parsley if desired.