Curried Red Lentil Soup With Jalepeno, Ham And Lemon

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced
• `1 tablespoons garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 carrot, peeled and grated
• 1 tablespoon mild or medium curry powder (if hot curry powder, use less)
• 1 1/2 cups dried red lentils, rinsed
• 4 cups chicken or vegetable broth
• 2 tablespoons lemon juice (or more to taste)
• 2 cups canned tomatoes, chopped
• salt and pepper

1. In a saucepan, heat oil and add onion, pepper, garlic, ginger carrot and curry powder. Saute for 5 minutes, stirring occasionally.
2. Add lentils, chopped tomato and broth (and optional cooked ham bone or ham hock) and bring to a boil. Immediately reduced heat to low and simmer for 25 minutes until lentils are soft.
3. If using a ham hock, remove from the soup, cut meat into 1/2 cubes and discard the fat and bone. Add salt and pepper to the soup and stir in lemon juice. Taste. Add more lemon juice, if desired.rnrnOptional: leftover ham bone or cooked ham hock, 1 can of garbanzo beans, 1 celery rib choppedrnGarnish: thinly sliced jalapeno pepper or chopped cilantro
4. Serve in cups or soup bowls and garnish with a thin slices of jalapeno pepper (or a dollop of yogurt). For a thinner soup, add more broth.rnFor more photos, link to www.lightheartedlocavore.com

olive oil, onion, pepper, garlic, fresh ginger, carrot, curry powder, red lentils, chicken, lemon juice, tomatoes, salt

Taken from food52.com/recipes/8465-curried-red-lentil-soup-with-jalepeno-ham-and-lemon (may not work)