Lentil Soup

11 ingredients
4 steps

Ingredients

  • 1 carrot, halved lengthwise and sliced thin crosswise
  • 1 small onion, sliced thin
  • 1 garlic clove, minced
  • 1 small bay leaf
  • 1 tablespoon olive oil
  • 2 1/2 cups chicken broth
  • 1/2 cup lentils, picked over and rinsed
  • 1/3 cup chopped smoked ham
  • 1/2 cup finely chopped drained bottled roasted red peppers
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon balsamic vinegar, or to taste

Directions

  1. 1
    In a heavy saucepan cook the carrot, the onion, the garlic, and the bay leaf in the oil over moderate heat, stirring occasionally, until the vegetables are softened.
  2. 2
    Stir in the broth and the lentils and simmer the mixture, covered partially, stirring occasionally, for 25 minutes.
  3. 3
    Stir in the ham, the roasted peppers, 2 tablespoons of the parsley, the vinegar, and salt and pepper to taste and cook the soup for 1 minute.
  4. 4
    Discard the bay leaf, divide the soup between 2 bowls, and garnish it with the remaining 1 tablespoon parsley.

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