Lentil Soup With Peas and Ham

• 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

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes.
3. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper.
4. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
5. Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer.
6. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes.
7. Stir in the peas, yogurt and the remaining 1 tablespoon dill.
8. Ladle the soup into bowls.
9. 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
10. Photograph by Antonis Achilleos

extravirgin olive oil, ham, onion, dill, stalks celery, carrots, gold potatoes, kosher salt, lowsodium, red lentils, plain yogurt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lentil-soup-with-peas-and-ham-recipe.html (may not work)