Lentil Soup

• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 2 medium celery ribs, thinly sliced
• 3 medium carrots, sliced in thin rounds
• 2 cloves garlic, crushed
• 2 tsp. thyme
• 1 bay leaf
• 1/2 c. dry red wine
• 1 (16 oz.) can Italian plum tomatoes, with juice
• 1 c. picked over lentils, rinsed
• 6 c. low-sodium chicken broth
• 1/2 lb. ham, diced in 1/2-inch pieces
• salt and pepper

1. In a medium, non-reactive casserole, heat the oil over moderate heat.
2. Add the onion, celery, carrots, garlic, thyme and bay leaf. Cover and cook until the onion is translucent, about 5 minutes. Add the wine and bring to a boil over high heat.
3. Add the tomatoes with their juice, breaking them up with the back of a spoon.
4. Add the lentils and chicken broth and return to a boil.
5. Reduce the heat to moderately low; cover partially and simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Season to taste with salt and pepper and serve hot.

olive oil, onion, celery, carrots, garlic, thyme, bay leaf, red wine, italian plum tomatoes, lentils, lowsodium chicken broth, ham, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=431027 (may not work)