A satisfying lentil soup with carrot, onion, garlic, roasted red peppers, balsamic vinegar and smoked ham.
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 snipped Italian flat leaf parsley - divided use
1 teaspoon balsamic vinegar, or to taste
Salt and freshly ground black pepper
- In a heavy saucepan cook the carrot, onion, garlic, and bay leaf in oil over medium heat, stirring occasionally, until the vegetables are tender.
- Stir in the broth and lentils and simmer, covered partially and stirring occasionally, for 25 minutes.
- Stir in ham, roasted peppers, 2 tablespoons parsley, vinegar, and season with salt and pepper to taste. Cook the soup for 1 minute more.
- Discard the bay leaf, divide the soup between 2 bowls, and garnish it with the remaining 1 tablespoon parsley.
Makes 2 servings.