Lentil Soup With Peas and Ham (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon extra-virgin olive oil |
3/4 cup diced ham (about 4 ounces) |
1 medium onion, chopped |
3 tablespoons chopped fresh dill |
2 stalks celery, diced |
2 medium carrots, diced |
1 pound yukon gold potatoes, diced (3 to 4 medium potatoes) |
kosher salt and freshly ground pepper |
4 cups low-sodium chicken broth |
1 cup dried yellow or red lentils, picked over and rinsed |
1 cup fresh or frozen peas (thawed if frozen) |
3 tablespoons plain yogurt |
Directions:
1. Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
2. Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.
3. Per serving: Calories 428; Fat 7 g (Saturated 1 g); Cholesterol 36 mg; Sodium 649 mg; Carbohydrate 62 g; Fiber 12 g; Protein 28 g
4. Photograph by Antonis Achilleos
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