1.5 C lentils
1.5 C diced ham, or large meaty ham bone*
1 C chopped celery(include the leaves)
1 C chopped onion
3/4 diced carrot
1 tsp. instant chicken bouillon granules(I use imagine organic broth instead, no forms of sugar)
2 tsp. crushed garlic
1.5 tsp dried thyme
1 bay leaf
1/4 tsp ground black pepper
5 cups water

* Some ham has some form of added sugar, or I found one ham steak at smiths loaded with nitrates. Scared of that. I chose to substitute this with a lamb sausage from whole foods meat dept.

14 oz can stewed tomatoes, undrained and crushed


1. Put the lentils in a strainer & rinse with cool water.

2. Combine lentils and the remaining ingredients except the tomatoes in a 4 quart pot & bring to a boil(I would personally soak the lentils 6-8 hrs. prior).

3. Reduce the heat to low, cover and simmer for 40 min. If using ham bone remove it and set aside to cool slightly. Add the undrained tomatoes to the soup and cook for an additional 20 min or until the lentils are soft and the liquid is thick.

4. Cut the meat from the ham bone and add it to the soup. Cook for another minute or two to heat through. Serve hot.

Serving is one cup. Yield: 9 servings.

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