Hearty Lentil Soup With Ham And Potatoes

By á-170456

Ingredients

• PARSLEY PUREE:
• 2 tablespoons extra-virgin olive oil
• 3 shallots minced
• 1 medium carrot peeled, chopped fine
• 1 medium celery rib finely chopped
• 1/2 cup lentils rinsed, picked over
• 6 cups homemade chicken stock (or store-bought reduced-sodium)
• 1/2 pound red potatoes cut 1/2" dice
• 1 1/2 cups cubed ham
• 3 garlic cloves
• 1/4 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/3 cup minced fresh parsley

Details

Servings 6

Preparation

Step 1

In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.

Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in Parsley Puree.

Parsley Puree: Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed. (Makes about 1/3 cup)

This recipe yields 6 servings.