Ham and Lentil Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 leftover ham hock or bone-in ham
• 8 cups low-sodium chicken broth
• 2 cups dried lentils, rinsed and drained
• Salt and freshly ground black pepper, to taste

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Instructions:

1. Sauté vegetables:
   In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

2. Add flavorings:
   Stir in the minced garlic, tomato paste, thyme, oregano, and bay leaf. Cook for an additional 1-2 minutes until the garlic is fragrant.

3. Simmer the soup:
   Add the ham hock, chicken broth, and lentils. Stir well, bring the soup to a boil, then reduce the heat to medium-low. Let the soup simmer for 50-60 minutes until the lentils are tender.

4. Shred the ham:
   Remove the ham hock from the soup. Shred the meat from the bone, discard the bone, and return the shredded meat to the pot.

5. Season:
   Taste the soup and season with salt and freshly ground black pepper as needed. Remove and discard the bay leaf before serving.

6. Serve:
   Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!

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Notes:

• You can add more vegetables like spinach or kale for extra greens.
• If you don’t have a ham hock, you can use leftover ham or even bacon for that smoky flavor.