Lentil Soup With Peas and Ham

Ingredients

• 2 medium carrots diced
• 2 stalks celery diced
• 4 ounces ham diced
• 3 tablespoons optional: dill fresh chopped
• 1 cup peas fresh frozen thawed ( if )
• 4 servings kosher salt and pepper freshly ground
• 1 cup lentils dried red yellow picked over rinsed
• 4 cups chicken broth low-sodium
• 1 tablespoon olive oil extra-virgin
• 1 medium onion chopped
• 3 tablespoons yogurt plain
• 1 pound yukon gold potatoes diced (3 to 4 medium potatoes)

Equipment

• bowl
• ladle
• pot

Directions

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. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
4. 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.
5. Photograph by Antonis Achilleos