Name: Lentil Soup With Peas and Ham
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 3/4 cup diced ham (about 4 ounces); 1 medium onion, chopped; 3 tablespoons chopped fresh dill; 2 stalks celery, diced; 2 medium carrots, diced; 1 pound Yukon gold potatoes, diced (3 to 4 medium potatoes); Kosher salt and freshly ground pepper; 4 cups low-sodium chicken broth; 1 cup dried yellow or red lentils, picked over and rinsed; 1 cup fresh or frozen peas (thawed if frozen); 3 tablespoons plain yogurt

Directions

Heat the olive oil in a large pot over medium-high heat. Add the ham, onion and 2 tablespoons dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water and 1/4 teaspoon each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
Add the chicken broth, 1 1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes. Stir in the peas, yogurt and the remaining 1 tablespoon dill. Ladle the soup into bowls.