Lentil soup with thyme and balsamic vinegar

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 carrots, peeled, coarsely chopped
• 2 celery ribs, finely chopped
• 2 cups (1 pound) brown lentils, rinsed and picked over
• ½ pound coarsely chopped honey-cured or other sweet-flavored ham
• 2 quarts chicken stock
• 2 cups peeled, seeded, and finely chopped fresh tomatoes (about 2 large)
• ¼ cup finely chopped parsley (use cilantro instead)
• 1 teaspoon finely chopped fresh thyme leaves or 1/3 teaspoon dried
• 2 teaspoons balsamic vinegar
• 1 teaspoon salt
• ¼ teaspoon finely ground black pepper

Garnish::

• 1 large tomato, peeled, seeded, and finely chopper
• ¼ cup finely chopped parsley

1. In a 6-quart soup pot over medium heat, heat the oil, add the onion, and sauté for about 3 minutes. Add the carrots and celery and continue sautéing for about 5 minutes.

2. Add the lentils, ½ cup ham, the stock, tomatoes, and 2 tablespoons of the parsley. Bring to a simmer, reduce the heat to medium-low, and cook for about 30 minutes or until the lentils are tender, stirring occasionally.

3. Process the soup in the pot with a hand blender or in a food processor fitted with the metal blade, pulsing until the soup is partially pureed but still has plenty of texture.

4. Add the remaining ham, parsley, thyme, vinegar, salt, and pepper and simmer for 5 minutes more. Taste for seasoning.

5. To serve, ladle into soup bowls and garnish with the tomatoes and parsley.

Advance preparation: Can be prepared up to 3 days ahead through step 4 and refrigerated. This soup also freezes well. Be sure to adjust the seasonings and add fresh herbs when you reheat the frozen soup.