This thick and hearty soup made with lentils, ham and tomatoes takes only 30 minutes to make. It’s a whole meal in one bowl.
Soups and casseroles are great family fare, but usually take too long to make for a midweek meal. This quick dish fits the bill.
HAM AND LENTIL SOUP WITH COUNTRY GARLIC TOAST
By Linda Gassenheimer
- 1-1/2 tablespoons olive oil, divided
- 1 cup diced onion
- 2 teaspoons minced garlic
- 2 ounces sliced lean ham
- 1-1/2 cups drained, low-sodium canned diced tomatoes
- 2 cups water
- 1/2 cup dried lentils
- 2 teaspoons ground cumin
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- >> Country Garlic Toast:
- 1 tablespoon olive oil
- 2 slices crusty country bread
- 1 garlic clove, cut in half
Heat large saucepan over medium-high. Add 1/2 tablespoon olive oil and onion; saute 2 minutes. Add garlic and ham. Saute 2 minutes. Add tomatoes and water. Bring to a rolling boil and slowly add lentils so that the water continues to boil. Boil 20 minutes.
Add cumin, vinegar, salt and pepper. Ladle soup into 2 bowls and drizzle with remaining olive oil.
To make toast: Spread oil over bread and rub with cut edge of garlic. Place under a broiler or in a toaster oven for several minutes, until bread is golden. Serve with soup. Serves 2.
Approximate nutritional information, per serving, for soup: 382 calories, 12.2 g total fat, 1.8 g saturated fat, 13 mg cholesterol, 335 mg sodium, 49.4 g carbohydrate, 18.2 g fiber, 11.1 g sugar, 20.9 g protein. For toast: 131 calories, 7.9 g total fat, 1.2 g saturated fat, no cholesterol, 110 mg sodium, 11.8 g carbohydrate, 2 g dietary fiber, 1.7 g sugars, 3.6 g protein.