Ingredients Jump to Instructions ↓

  1. 1/2 pound lean country smoked ham

  2. 3 medium carrot s

  3. 1/2 pound lentil s

  4. 2 tablespoons butter

  5. 1 cup finely chopped onion s

  6. 1 tablespoon finely chopped garlic

  7. 2 tablespoons curry powder

  8. 5 cups fresh chicken broth or canned

  9. 2 cups water

  10. 1 bay leaf

  11. 3 sprigs fresh thyme or 1 teaspoon dried salt to taste

  12. 1 tablespoon good red wine vinegar

Instructions Jump to Ingredients ↑

  1. Remove most of the fat from the ham and cut into ½ inch cubes. Trim and scrape the carrots and chop them into small bits.

  2. ) Pick over the lentils, wash them and drain them into a colander.

  3. ) Heat one tablespoon of the butter in a kettle or a saucepan. Add the ham, Carrots, onions, garlic, and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.

  4. ) Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil and simmer for 25 to 30 minutes stirring occasionally until the lentils are soft but not mushy.

  5. ) Remove one cup of the soup with more lentils than liquid and set aside. Discard Bay leaf and thyme sprigs, and cool the soup.

  6. ) With a wire whisk stir the soup briskly to mash the lentils or with a slotted spoon, scoop the lentils out and put in a cuisinart or a blender to puree. After all are pureed, return to liquid, reheat the soup to a boil, and add the remaining cup of chicken broth, the reserved lentils, the vinegar, and the remaining pat of butter. Check for seasoning and serve.


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