Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 meaty ham bone or 1 1/2 cups diced cooked ham
- 1 pound dried brown or green lentils rinsed
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until vegetables are softened, about 5 minutes.
- Stir in garlic and cook for another minute until fragrant.
- Add the chicken broth, and the ham bone or diced ham to the pot. Bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes.
- Rinse lentils in a colander or fine mesh sieve, using cool water to remove any dust or debris. After the soup has simmered for the first 30 minutes, add the rinsed lentils and simmer for another 30 minutes, or until lentils are tender.
- Remove the ham bone, if used, shred any remaining meat, and return it to the pot. Season with thyme, salt, and pepper to taste.
- Serve hot, garnished with additional fresh herbs, if desired.