Lentil Soup with Ham

From Cook's Country.

WHY THIS RECIPE WORKS:

To enhance the flavor of our Lentil Soup with Ham, we used chicken broth instead of water because the ham bone simply did not have enough time to give up all of its flavor to the quick-cooking lentils. Sautéing the lentils right in with the vegetables allowed them to cook evenly and prevented… read more

SERVES 6 TO 8

Snap the ham bone into 2 pieces to fit into the Dutch oven.Soup

INGREDIENTS

• 2tablespoons olive oil
• 2cups dried brown lentils, rinsed and picked over
• 2carrots, peeled and chopped
• 1onion, chopped fine
• 3garlic cloves, minced
• 1/2cup white wine
• 7cups low-sodium chicken broth
• 1teaspoon minced fresh thyme
• 1bay leaf
• 1/4teaspoon red pepper flakes
• 1ham bone, plus 2 cups leftover chopped ham
• 1/2pound kale, stemmed and leaves chopped
• Salt and pepper

INSTRUCTIONS

1. 1. Heat oil in Dutch oven over medium heat until shimmering. Add lentils, carrots, and onion and cook until vegetables are softened and lentils are beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 1 minute. Stir in broth, thyme, bay leaf, and pepper flakes and bring to boil.
   2. Add ham bone, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour. Discard ham bone and bay leaf. Puree 2 cups soup until smooth. Return pureed soup to pot and stir in kale and ham. Simmer, covered, until kale is tender, about 10 minutes. Season with salt and pepper. Serve.