Hearty Lentil Soup by Laura’s Coastal Kitchen

Prep time: 20 minutes
Cook time: 45 approx. minutes
Total time: 1 hr and 5 min. approx.
Servings: 8-9 servings

Ingredients:
 2 tbsp olive oil (1 tbsp for browning ham and 1 tbsp for sautéing veggies)
 3 cups chopped ham (or whatever protein you have on hand)
 1 cup diced yellow onion
 4 large garlic cloves, diced
 1 tbsp tomato paste
 2 large carrots, diced
 2 large celery stalks, diced
 1 lb baby bella mushrooms, sliced
 2/3 cup dry white wine
 8 cups chicken or vegetable stock
 1 (14.5-oz.) can diced fire-roasted tomatoes
 2 tsp Italian dried herb blend (oregano, thyme, parsley, etc)
 2 bay leaves (remove after soup is done)
 ½ tbls kosher salt, season to taste
 2 tsp freshly ground pepper
 2 cups French lentils, rinsed and drained
 1 large russet potato, peeled and diced into small cubes
 3 large handfuls of baby spinach (or chopped kale)
 2 tbsp high quality balsamic vinegar

Method:
1.) Using a large pot or Dutch oven, turn heat to medium. When pot is hot, add the olive oil and
chopped ham. Cook until you see some browning and color. Take out of the pot and set aside in
a bowl.
2.) Add the remaining olive oil and saute the onion on medium until it becomes translucent in
color. Then, add the minced garlic and tomato paste. Cook for 1-2 minutes. Next, add the
carrots, celery, and mushrooms to the pot. Saute for several minutes on medium-high heat.
3.) Deglaze the bottom of the pan by adding the white wine and lifting up any brown bits (that’s
where all the flavor it too). Next, add the broth, diced tomatoes, dried herbs, bay leaves, salt,
and pepper. Stir to combine. Bring the soup up to a strong simmer and once that happens, add
in the lentils and give it a good stir. Add the lid and continue cooking on medium-low for

approx. 40 minutes or until the lentils are tender, checking on it occasionally to ensure the
lentils are not overcooked.
4.) Remove the lid and check the soup for seasoning. Add additional salt, if needed. Next, add
the diced potatoes and cook on medium-low until the potatoes are fork tender, approx. 15
minutes.
5.) Lastly, turn off the heat, remove the bay leaves and add the spinach, as well as the balsamic
vinegar. Add the chopped ham back into the soup and stir to combine. Or if you prefer, you
could add the chopped ham as a topping.
6.) Serve the soup warm and garnish with freshly grated parmesan cheese and your favorite
local bread! Enjoy, my friends :0)