Ingredients:
1 1/2 tbsp. olive oil
1/2 yellow onion – diced
1 large carrot – finely grated
1 stalk celery – minced
3 cloves garlic – minced
1/2 lb. hot Italian sausage – uncooked
1/3 cup ham – cubed
1 small tomato – diced
2 cup water
4 cup low-sodium chicken broth
1 tbsp. apple cider vinegar
1 cup dry lentils
1 tbsp. fresh basil – minced
1 tbsp. fresh parsley – minced
1 bay leaf
Instructions:
In a large stockpot or Dutch oven set over medium-low heat, saute the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, breaking it into bits as it cooks. Add the chopped ham, tomatoes, water, chicken broth, vinegar and bring the soup to a boil.
Pour in the lentils along with the remaining seasonings/spices and reduce heat to a simmer. Cook until the lentils are tender and the liquid reduces, about 40-45 minutes. Remove the bay leaf and serve immediately. Enjoy!
Notes: You can use thick cut slices of ham and cube them in about ¼” cubes, I prefer getting one thick slice from the deli counter.
Servings: 6
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