Walter'S Legendary Lentil Soup

• 1 Tbsp. unsalted butter
• 6 oz. smoked ham, cut into 1/4-inch cubes (1 generous c.)
• 8 to 10 c. beef stock
• 1 lb. lentils
• 1 small dried red chili
• pinch of dried savory, crumbled
• 1/4 c. olive oil
• 2 medium onions, chopped
• 2 medium carrots, peeled and diced
• 1 medium size red bell pepper, diced
• 2 large garlic cloves, minced
• 3 Tbsp. unsalted butter
• 3 Tbsp. all-purpose flour
• 1 c. tomato puree
• 4 Tbsp. balsamic or red wine vinegar
• salt and freshly ground pepper
• Sauteed Croutons (recipe below)

1. Melt 1 tablespoon butter in heavy Dutch oven over medium heat. Add ham; cook 5 minutes, stirring occasionally.
2. Add 6 cups stock, lentils, chili and savory.
3. Cover and bring to a boil. Reduce heat and simmer until lentils are tender, but firm to bite, stirring occasionally, for about 30 minutes.
4. Heat oil in heavy large skillet over medium heat.
5. Add onions, carrots and bell pepper; stir until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes.
6. Stir mixture into soup; add enough stock to cover.

unsalted butter, ham, beef stock, lentils, red chili, olive oil, onions, carrots, red bell pepper, garlic, unsalted butter, flour, tomato puree, balsamic, salt, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007621 (may not work)