Lentil & Ham Soup
  • 1.25cups dried lentilspicked over and rinsed
  • 6cups ham, veggie or chicken stock
  • 1cup chopped carrotsabout 2 to 3
  • 1cup chopped celery or celeriac
  • 1 small shallotchopped (or small onion)
  • 1 garlic clovefinely chopped
  • 2cups tomato sauce or chopped tomatoes
  • 1 bay leaf
  • 1cup chopped ham or more
  • 8oz. pork sausagecooked
  • 1tsp. oregano
  • 2Tbsps. chopped fresh herbs (parsley, rosemary, thyme)
  • Sea salt and fresh pepper to taste
  1. Wash and pick over the lentils and add to a large soup pot. Add the stock. Coarsely chop the carrots, celery, shallot and garlic. Add the chopped veggies, bay leaf, oregano and tomato puree to the pot. Bring the mixture to a boil, reduce the heat; cover and simmer for 40 minutes or more until the vegetables and lentils are tender.
  2. Chop the ham. Cook and crumble the sausage. Chop the fresh herbs.
  3. When the lentils are soft, remove the soup from the heat. Remove the bay leaf. If desired, puree a portion of the soup to make it creamy. Stir in the chopped ham, cooked sausage and fresh herbs. Taste the soup and season to taste with Maine sea salt and fresh pepper.
Recipe Notes

Nutritional analysis per cup: 183 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat, 780 mg. sodium, 7 grams fiber.