Ingredients
3 tablespoons butter
¼ pound slice of smoked ham, fat left on, cut into quarters
¼ cup coarsely chopped onion
½ pound dried lentils
5 cups fresh or canned chicken broth
2 cups water
1 bay leaf
1 sprig fresh thyme or one-quarter teaspoon dried
Salt and freshly ground pepper to taste
Directions
Heat one tablespoon of butter in small kettle or deep saucepan and add ham and onion. Cook briefly until onion wilts.
Add lentils and four cups of chicken broth. Add remaining ingredients and simmer 30 to 40 minutes.
Remove half a cup of soup with lentils and set aside. Discard bay leaf. Remove ham pieces and set aside.
Put soup through food mill to eliminate coarse lentil hulls. Return soup to stove and bring to boil. Add remaining cup of chicken broth and reserved soup with lentils. Finely dice ham and add to soup. Return soup to boil and swirl in remaining butter
Yield: four to six servings