Hearty Lentil Soup With Ham And Potatoes

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
3		Shallots - minced
1		Carrot - peeled, chopped fine (medium)
1		Celery rib - finely chopped (medium)
1/2 cup	118ml	Lentils - rinsed, picked over
6 cups	1422ml	Homemade chicken stock
		= (or store-bought reduced-sodium)
1/2 lb	227g / 8oz	Red potatoes - cut 1/2" dice
1 1/2 cups	355ml	Cubed ham
		Parsley Puree
3		Garlic cloves
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/3 cup	30g / 1.1oz	Minced fresh parsley

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1A10) - from the TV - FOOD NETWORK

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