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Lentil Soup 

  • 2 TBSP olive oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 leeks, white part only, chopped

  • 2 cloves garlic, chopped

  • 1 large stalk celery, chopped

  • pound cured ham, chopped

  • 6 cups vegetable or chicken stock

  • 1 (28-ounce) can Italian style tomatoes, chopped but undrained

  • 1 cup lentils

  • cup chopped fresh parsley

  • Salt and black pepper

  • cup ditalini or other small pasta 

Heat olive oil in soup pot. Add the onion and cook over moderate heat for 2 minutes. Add carrots, leeks, garlic, celery and ham and cook another 4 minute, stirring often. Add the stock, tomatoes, lentils, parsley and some salt and pepper. Bring to a boil, cook for 1 minute, reduce heat, cover the pan and cook for 45 minutes. Add the pasta and cook another 15 to 20 minutes. Season to taste with salt and pepper.

Yield: 8 servings

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