Ham and Lentil Soup

A warm cup melts the chill away

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From, "

To Market, To Market

...A Collection of Kentucky Recipes," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:

  • 6 slices bacon, chopped
  • 1 medium onion, sliced
  • 2 or 3 fresh or canned tomatoes, chopped
  • 1/4 cup chopped parsley
  • 6 cups chicken broth
  • 1/2 cup tomato paste
  • 1/2 teaspoon thyme
  • 1 cup lentils
  • 2-1/2 cups diced, smoked ham
  • 1 can (8 ounces) sliced mushrooms and juice
  • Salt and pepper to taste

TO PREPARE:

1. Fry bacon until crisp.
2. Add onion and saute until tender.
3. Add remaining ingredients.  Stir well.
4. Simmer, covered, until lentils are tender.  Do not overcook or lentils will become mushy.

HINT:  Recipe easily doubled.  Freezes well.

SERVINGS: 5

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To purchase copies of To Market, To Market and other fine cookbooks from the Owensboro League, visit the Junior League of Owensboro, Kentucky website (http://www.juniorleagueofowensboro.com/cookbook/) or call (270) 683-1430.

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