Ham and Lentil Soup

1 ½ c. dried green lentils

1 c. chopped celery

1 c. chopped carrots

3 tsp. minced garlic

1 ½ c. diced cooked ham

2 tbsp. dried onion flakes

¾ tsp. dried leaf basil

¾ tsp. dried thyme

1 bay leaf

¼ tsp. freshly ground black pepper

4 c. chicken broth

1 (28 oz.) can diced tomatoes with liquid

1 tbsp. balsamic vinegar

1 ham hock

Sort and rinse lentils well.  Place all ingredients into a 4 quart crock pot, stirring to combine.  Cover and cook on low for 4 to 6 hours, or longer (up to 8 hours) if desired.  Soup will thicken, the longer it cooks.  Remove bay leaf and ham hock prior to serving.  Enjoy!

An Adapted Recipe by Kitchen Kimberley

Kitchen Kimberley's Tips:

• Want to turn this into a vegetarian soup? Simply leave out the ham hock and the ham, and substitute vegetable broth for the chicken broth. Now enjoy your Lentil Vegetable Soup!
• Green lentils hold their shape very well, and hold up best for long cooking methods like this one. You may also use brown lentils, if green are not available.