Ham and Lentil Soup
- 3 cups reduced-sodium fat-free chicken broth
- 3 cups water
- 1 medium onion, chopped
- 1 1/2 cups chopped celery
- 1 1/2 cups sliced carrots (about 3 medium)
- 1 cup dried lentils, rinsed
- 6 ounces cooked ham, diced finely (or use a ham shoulder and shred after cooking)
- 1 Tablespoon chopped fresh thyme
- 3 cups fresh baby spinach leaves
- salt and freshly ground pepper, to taste
- shredded Parmesan cheese to top, optional
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby spinach, fresh leaves (3 cups)
- Carrots (1 1/2 cups)
- Celery (1 1/2 cups)
- Lentils, dried (1 cup)
- Onion, medium (1)
- Thyme, fresh (1 Tablespoon)
- Meat
- Ham, cooked (6 ounces)
- Canned Goods
Chicken broth, reduced-sodium fat-free (3 cups)
- Cooking & Baking
- Salt and freshly ground pepper (1)
- Drinks
- Water (3 cups)
- Dairy
- Parmesan cheese to top (1)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published January 7, 2007 (6 years ago).
5 people saved this recipe.
