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Lentil Soup With Peas and Ham Recipe

   
 

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     Lentil Soup With Peas and Ham

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   40

Ingredients
1 tablespoon extra-virgin olive oil
3/4 cup diced ham (about 4 ounces)
1 medium onion, chopped
3 tablespoons chopped fresh dill
2 stalks celery, diced
2 medium carrots, diced
1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
 
1 cup dried yellow or red lentils, picked over and rinsed
1 cup fresh or frozen peas thawed if frozen)
3 tablespoons plain yogurt

Instructions
Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes. Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls. Per serving- Calories 428; Fat 7 g (Saturated 1 g); Cholesterol 36 mg; Sodium 649 mg; Carbohydrate 62 g; Fiber 12 g; Protein 28 g


Originally Submitted
11/3/2012





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