Source: dLife

Savory soup made with brown lentils and ham.

Servings

1.5 cup dried lentils
1.5 cup roasted lean ham, diced (or 1 large ham bone)
1 cup fresh chopped celery (include the leaves)
1 cup fresh chopped onion
0.75 cup sliced carrots , diced
1 tsp chicken bouillon , granules
2 medium garlic cloves , crushed
1.5 tsp ground thyme
1 bay leaves
0.25 tsp black pepper , ground
5 cup cold water
14.5 floz canned whole peeled tomatoes , undrained and crushed

1 Rinse the lentils in a wire strainer under cool water.
2 Bring the lentils, ham, celery, onion, carrot, bouillon granules, garlic, thyme, bay leaf, black pepper, and water to a boil over high heat in a 4-quart pot.
3 Reduce the heat to low, cover, and simmer for 40 minutes (if using a ham bone, remove it from the pot and set aside to cool slightly).
4 Add the undrained tomatoes to the soup and cook for 20 minutes until the lentils are soft and the soup is thick.
5 Cut the meat off the ham bone and add it to the soup. Cook for 1-2 more minutes until soup is heated through.
6 Serve hot.